Friday, May 21, 2010

One pan Sage/Onion Chicken and Sausage


In the interest in spending less time cooking, and more time gardening, I'm working on a set of recipes that you put together, refrigerate, and cook later in the day.


This is in the oven, now.

It smells yummy.

We'll see.


Make the Marinade in a food processor. A little one will work fine.

1/2 cup fresh sage

3 tablespoons vegetable oil
1/3 cup water

1 tsp white rice vinegar

2 tablespoons lemon juice (from a lemon, not from a bottle)

3 tsp yellow mustard

1 tsp fish sauce (use 2 tsp soy sauce if you don't have fish sauce)

3 cloves garlic

1/2 tsp black pepper


We have boneless, skinless chicken breasts and one brat in the house at the moment. So that's what we're using.

Chop the chicken breasts into one inch pieces and squeeze the sausage out of the brat so it looks like little meatballs. Arrange in a single layer in a shallow baking dish. Push 1 inch pieces of white onion between the meat chunks. Pour the marinade over the meat and onions. Ideally, it should sit in the fridge all day.

Before cooking, sprinkle 1/3 cup risotto (arborio) rice over the meat. Carefully pour 1/2 cup water over the rice. Cover tightly with tin foil and bake for 30 minutes at 425 degrees. Check the chicken to make sure it's done.


Later:
This worked out really well. I just edited the original recipe a bit, though. I took the lemon juice down because it was kind of overwhelming. I cut the vegetable oil in half and added some water. The rice turned out just lovely. This one is going in the meal rotation for awhile. Hooray.

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be nice...