Description
A hearty and flavorful dish featuring succulent roast chicken, savory sausages, and tender new potatoes, all cooked together in a delicious apricot and mustard sauce. Perfect for family gatherings or a comforting weeknight meal.
Ingredients
Scale
- 8 pieces of free-range chicken (bone-in and skin on)
- 8 pork sausages (or 4 large Italian sausages)
- 500g new potatoes
- 3–4 bay leaves
- A few sprigs of thyme
- 400ml chicken stock
- ½ cup medium cream sherry
- 2 large garlic cloves, crushed
- 4 tablespoons Bonne Maman apricot preserve
- 1 teaspoon Dijon mustard
- Drizzle of olive oil
- Salt and pepper
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Arrange ingredients: Cut potatoes in half if large and arrange them with chicken pieces and sausages in a large roasting pan. Tuck bay leaves and thyme sprigs around the chicken.
- Make the sauce: In a jug, combine chicken stock, sherry, garlic, mustard, and apricot preserve. Pour the sauce over the chicken and sausages. Drizzle with olive oil and season with salt and pepper.
- Roast: Roast uncovered for 1 hour, or until cooked through and golden.
- Serve: Arrange on a serving platter and garnish with chopped parsley.
Notes
For a crispier skin, consider broiling the dish for a few minutes at the end of cooking.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: main course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg