Post by tinkykat on Jan 11, 2010 17:15:14 GMT -5
OK this is a Rachel Ray recipe I saw her do a few weeks back. Here is the original recipe and then I'll explain my changes....
Ingredients
4 pieces bone-in chicken thighs with legs attached
1 pound Italian sweet sausages
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
3 to 4 sprigs fresh rosemary, 2 finely chopped
7 to 8 sprigs fresh thyme, 4 finely chopped
12 baby potatoes, such as baby Yukon gold
8 shallots, halved through root and peeled or 4 small red onions, quartered through root end
1 pound bunch black seedless grapes, snipped into small clusters
Balsamic drizzle, to garnish
Preparation
Preheat oven to 425˚F.
In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.
My Version:
I used - a mixed bag of baby potatoes
no shallots
dried thyme and added poultry seasoning instead of the rosemary (because i didn't have any on hand)
small red grapes (would have liked larger ones, but i think anything seedless will work)
I did 2 trays, so twice the chicken
I had raspberry balsamic in my cabinet so i used a drizzle of that
My husband LOVED this. I liked it a lot, but its more my aversion to bone in chicken that made it not a total winner for me.
It was def tasty tho, and I am looking fwd to the leftovers today.
Ingredients
4 pieces bone-in chicken thighs with legs attached
1 pound Italian sweet sausages
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
3 to 4 sprigs fresh rosemary, 2 finely chopped
7 to 8 sprigs fresh thyme, 4 finely chopped
12 baby potatoes, such as baby Yukon gold
8 shallots, halved through root and peeled or 4 small red onions, quartered through root end
1 pound bunch black seedless grapes, snipped into small clusters
Balsamic drizzle, to garnish
Preparation
Preheat oven to 425˚F.
In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.
My Version:
I used - a mixed bag of baby potatoes
no shallots
dried thyme and added poultry seasoning instead of the rosemary (because i didn't have any on hand)
small red grapes (would have liked larger ones, but i think anything seedless will work)
I did 2 trays, so twice the chicken
I had raspberry balsamic in my cabinet so i used a drizzle of that
My husband LOVED this. I liked it a lot, but its more my aversion to bone in chicken that made it not a total winner for me.
It was def tasty tho, and I am looking fwd to the leftovers today.
I totally get what you're saying about the bone in. I'm sure you could try boneless thighs and still get a delicious result. I only buy boneless, skinless thighs. You'd just have to cook it for less time.