3 hours ago
Monday, November 17, 2008
This is my friend Sarah's favorite Sunday dinner.
It is from a Lidia Bastianich cookbook, so how can you go wrong? Besides Ina, she is the queen.
I made this on Sunday and as Sarah suggested, just used chicken thighs.
I started with the best sausage that I buy from a local guy and the results were fantastic.
You don't really need a recipe, it's just a couple of steps, however, it does make a nice mess on your stove top!
Here is the recipe convoluted from Lidia to Sarah to Stacey: This is peasant food at its best.
package of 8 chicken thighs, season with kosher salt and pepper
4 big good links of Italian sweet sausages, cut into thick pieces
1/2 lb. of potatoes, sliced in half. I used baby red and Yukon gold
6 cloves garlic, peeled and smashed w/ the back of a knife
3 sprigs of fresh rosemary
1/4 cup red wine vinegar
chopped fresh parsley for garnish
Heat oven to 450 degrees.
Brown your sausage in a heavy skillet coated with olive oil. When browned, remove w/ a slotted spoon to a roasting pan.
Now for the messy part: brown your chicken thighs in the fat and oil from the sausage, about 15 minutes. Remove and put in the roasting pan with the sausage.
Next step is to brown your potatoes in the pan with the oil and drippings.
I removed them a bit early because I knew they would brown in the 450 degree oven.
Transfer to the roasting pan.
Throw in your smashed garlic cloves and rosemary sprigs and push around a minute or two and add to your roasting pan.
Roast about 15 minutes, then open the oven and splash with 1/4 cup of red wine vinegar and cook a few minutes longer till potatoes are nice and brown.
Sprinkle with fresh chopped parsley and serve.
This is kind of like my sausage and peppers recipe, easy, you can really do your own thing. The vinegar makes it special and the house smelled so good from all the yummy ingredients. I love this kind of comfort food.