15 hours ago
Wednesday, October 9, 2013
This is my kind of meal.
Perfect for the cooler weather ahead.
There are no rules here.
I threw this together for dinner with what I had on hand, and it was absolutely delicious.
I used skinless, boneless thighs, just because there's less grease without the skin.
The grapes roast up and their juices make a wonderful sauce for the chicken and sausage (don't use green grapes here).
I buy good quality homemade Italian fennel sausages from my butcher, and that also makes it special.
1 package of 8 boneless, skinless chicken thighs
4 good quality Italian fennel sausages, cut in half
1 large red onion, sliced into thick slices, keeping stem in tact
handful of red or gold potatoes, sliced
1 cup of red or black seedless grapes
kosher salt & pepper
fresh rosemary leaves
splash of balsamic vinegar
Lay all the ingredients in a 12" cast iron skillet, nestling some of the grapes in between and underneath the chicken.
Drizzle everything with olive oil and season liberally w/ kosher salt & pepper.
Lastly, drizzle w/ some good balsamic vinegar and place some fresh rosemary stems on top.
Roast in a 400F oven for 45 minutes without disturbing.
The chicken and sausage will be nice and brown, and the grapes will make a lovely sauce.
So simple and so delicious!
This is will be your new go to easy weeknight dinner.............you can thank me later.