This dish is easy, affordable, and most of all, Delizioso!
- 1 cup warm water
- 1/2 cup extra virgin olive oil
- 6 pieces boneless & skinless (chicken thighs)
- 6 links italian sausage (links)
- 1 whole rosemary (sprig)
- 1 tablespon chopped fresh parsley
- 1 tablespoon dried oregano (or 4 springs of whole fresh oregan
- 3 clove minced
- 1/2 teapoon pepper
- 6 potatoes (peeled and quartered)
- 1/2 bottle beer (your favorite (you can drink the other 1/2
- 1 cube knorr beef boulion
- Carbohydrate 0.63 g
- Cholesterol 0 mg
- Fat 12.903750010905 g
- Fiber 0 g
- Protein 0.09375 g
- Saturated Fat 1.78186950150577 g
- Serving Size 1 1 people (76g)
- Sodium 3.0780000002181 mg
- Sugar 0.63 g
- Trans Fat 0.350457000295309 g
- Calories 117 calories
Step-by-step
- Preheat oven to 425. Wash and remove most grease from chicken thighs, put in a large bowl, add the sausage, potatoes, and remainder of ingredients and mix well (best tool to use are your hands).
- Place the potatoes first on the bottom of your baking dish, line them evenly, add the chicken thighs tucked in and not flat, add the sausage and top with liquid and herbs.
- Bake uncovered for 1hr., or until chicken and sausage is well browned.
- Remove from oven and cover for about 10 minutes before serving.
- Serve with a healthy italian chopped salad with cucumber, olives, tomato, dressed with extra virgin olive oil, red wine vinegar, oregano, garlic powder, salt and pepper.
- Mix well and serve on the side.
- Buon Appetito!
- Dora's suggested wine pairing with this dish, a nice cold glass of Chardonnay.
The Rationale for a High-Acid Side
Roasting proteins and starches in olive oil and beer creates a heavy, lipid-rich pan liquid. Raw garlic and beef bouillon concentrate umami compounds. Cutting through that density requires sharp acidity. Serve an Italian chopped salad dressed generously with red wine vinegar. Acetic acid cleanses the palate between bites of fatty sausage and dense potato.
Structural Organization in the Pan
Layering ingredients correctly dictates heat transfer. Place quartered potatoes on the bottom of a 425-degree oven dish. Starch blocks direct contact with the base, preventing scorching while absorbing rendering fat. Tuck chicken thighs vertically rather than flat to maximize surface exposure for browning.
Managing Thermal Carryover
Meats continue cooking after exiting the oven due to residual thermal energy. Cover the baking dish for ten minutes before slicing. Resting allows muscle fibers to relax and reabsorb moisture. Leftovers maintain quality for three days when sealed in airtight glass containers.
