Wednesday, October 9, 2013

One Pan: Chicken, Sausage, Potatoes & Grapes

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.

Here's how:

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
olive oil
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 can thank me later.


Proud Italian Cook said...

I'm thanking you now!

Ciao Chow Linda said...

I've seen a similar recipe from Lidia B. with only sausage and grapes, not with the chicken added. I really want to try this one just as you've posted. Thank you dear Stacey.

France said...

I live in the area and am curious as to what butcher you use? I can't seem to find a good! Thank You!

Stacey Snacks said...

Email me and I will let you know where I buy the best sausage.

Anonymous said...

Holy Moly,
I made this tonight and even my kids clapped!!!
This was SO EASY. Who would have thought to add grapes?

Thank you Miss Stacey. :)

AdriBarr said...

What a great dish! It sounds so good, especially for our cooler weather. I love the idea of the grapes cooking down and making sauce. Thanks!

Bites from life with the barking lot said...

If this is as good as your one d-pan chicken, lemon and green bean dish I'll be really happy!

Renee said...

I made this last night and it turned out amazing! Thank you so much, Stacey! Your recipes have been a staple in our house over the years.

Anonymous said...

Could you please tell me approximately how much olive oil and balsamic you use? Thanks!

Stacey Snacks said...

Just drizzle the Olive oil over the whole pan like you would roasting vegetables. And just a splash of balsamic

Oui Chef said...

Oh my....I think I'm in love.

Anonymous said...

Just made this for dinner tonight. I used chorizo from our local farmer as I had no Italian sausage. So easy and so good!

Bites from life with the barking lot said...

Just Made! A triple keeper. Yes! The juices are amazing. Next time I'll make some rice to have along side for the wonderful pan juices. Hey, potatoes and rice? fine in my book with a dish like this one. Many thanks Stace. have a great weekend!!

Beth said...

So delicious, however, mine seemed to require at least 15 minutes extra cooking time. Thank you for a great recipe!

Lisa M. said...

Made this twice this week, once with and once without potatoes.
Loved them both ways and can't wait to make it again! SO GOOD and SO EASY! Thank you.

The Bretts in the Philippines said...

This is simply amazing! It qualifies as a 'last meal' request. It's that good.