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chicken and sausage tray bake recipe

Written on Thursday, October 13, 2016 | 8:56:00 PM

Serves : servings 

Ingredients : 
- 4 chicken thighs, skin on and bone in
- 4–6 meaty pork sausages
- 500g piece of pumpkin or squash, cut into wedges
- 2 onions, cut into wedges
- a few sprigs of thyme, or 1 tsp dried thyme
- 1 tbsp olive oil
- 50ml red wine
- 1 tbsp maple syrup
- 1 tsp red wine vinegar
- 1⁄2 tsp chilli flakes (optional)
- 200g chestnut mushrooms, halved
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat the oven to 220°C/Fan 200°C/Gas 7.

2) Put the chicken thighs skin-side up in a roasting tin with the sausages, pumpkin or squash and the onions and season them with salt and pepper. Sprinkle the thyme over everything and drizzle over the olive oil. Mix the red wine with 100ml of water and pour it into the tin, then put the tray bake in the oven to roast for 30 minutes.

3) Take the tin out and turn the sausages over so that they can brown all over. Mix the maple syrup with the red wine vinegar and spoon it over the contents of the roasting tin. Sprinkle over the chilli flakes, if using, then add the mushrooms and drizzle with a little more olive oil.

4) Roast for a further 25–30 minutes until everything is cooked through and well browned.

5) Serve the chicken, sausages and veg with any pan juices spooned over them and a good pile of greens.


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