This Is My Go-To Easy Chicken Dinner for Fall

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today we’re making Rosemary Chicken with Sausage and Tomatoes. I hope you love it!

PRODUCTS USED (affiliate links)
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto
OXO Splash Guard: https://amzn.to/3MyXU83
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Mac Chef’s Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

SUPPORT ON PATREON (FULL MEAL VIDEOS!):
https://www.patreon.com/sipandfeast
SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/
FOLLOW US ON INSTAGRAM:
https://www.instagram.com/sipandfeast/
MY AMAZON STORE (This is an affiliate link)
https://www.amazon.com/shop/sipandfeast

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

Rosemary Chicken with Sausage and Tomatoes

INGREDIENTS
1/4 cup (60ml) olive oil
2 pounds (908g) Italian sausage with fennel
8 chicken thighs trimmed of overhanging fat
salt and pepper – to taste
1 large onion – sliced
1 1/2 pounds (680g) cherry tomatoes
1 teaspoon crushed hot red pepper flakes
3/4 cup (180ml) dry white wine
3 heads of garlic
1 tablespoon chopped fresh rosemary leaves
1/4 cup minced flat-leaf Italian parsley

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Today we’re going to make one of my new favorite dishes. Just made this recently. It’s rosemary chicken with sausage and tomatoes. The flavor combination is unbelievable. I know you’re going to love it. Okay, so let’s go over the ingredients. Chicken and sausage. There’s a lot of chicken and sausage here. This recipe can feed a lot of people. So, I have eight chicken dyes. Now, normally I would buy bone in. They didn’t have them at the store, so I picked up boneless with the skin on. So, these are really nice, too. But you can use any chicken dye you want. So we have eight dyes. I have two pounds of Italian sausage links. Okay, this is just sweet sausage. Okay, with fennel. One and a half pounds of cherry. These are grape tomatoes, but cherry tomatoes would be fine. Just one and a2 pounds of these type of tomatoes. Grape or cherry. 3/4 cup of dry white wine. One large onion that I just sliced fairly, you know, not not too thin to give it some nice texture. One teaspoon of crushed red pepper flakes. One tablespoon of fresh rosemary leaves that are chopped and then parsley for garnish. And then I have three heads of garlic here. Three heads. All right. But we’re going to roast it with this dish because after we get our nice sear on our chicken and we make our sauce. We’re going to cook this dish in the oven until all the flavors come together. Chicken dies are great. You can’t overcook them. I mean, unless you’re a maniac, you could overcook them, but they’re they’re very difficult to overcook. Same thing goes for sausage. So, we’re going to have beautiful roasted garlic at the end of our cooking time. I have a loaf of bread. There’s a lot of good sauce in this one. So, I really suggest you serve it with uh a nice baguette, crusty bread, seated, uh whatever you like. All right. What’s good about this dish is there’s not a lot of prep work either. Now, the chicken thighs, these the reason I always, and if you’ve been watching this channel, you’ll notice this. I do this often. I’ll just take a quarter sheet with a wire rack and like I’ll dry them off first, put them like this and then in the fridge overnight they get much they’ll just dry out. They’ll a lot of the liquid, you know, will evaporate, which is what you want to get a good sear. You could also salt them overnight. I didn’t do that. We’re just going to salt and pepper them before we sear it. But just setting them up this way, it again, instead of pulling chicken out of like a package with all the solution and then sitting there with like a ton of paper towels to try to dry it off. So you get a sear, you just do this the day before and you’re set. So the only other prep we have to do is our garlic cloves, our garlic heads. So try to get like a head that’s very firm. You know, a lot of ingredients in the store these days are just not as good as they used to be. I go to plenty of stores and you know, a lot of times garlic isn’t so good. So, you know, dig towards the back, get the ones that are hard cuz we don’t want to cut this open and for the and for a lot of cloves to be bad. All right. So, we’re just going to cut the top off of it like this. Now, you got to have a sharp knife to do this and go through. So, you’re going to lose some of this. And you can roast this part, too, but we’re going to roast this in the pan with olive oil on top. And it it’s great because it gives people the option to have a lot of roasted garlic with the dish or have none at all instead of throwing a bunch of cloves in the pan, which though you can do if you like. All right, repeat for the other two. So, if you like main course recipes, which I’m sure you do because you’re watching this video, I want to let you know about our new cookbook, Sip and Feast Family Favorites. It has plenty of main courses in there. In addition to that, it has all the other sections you would expect to find in a cookbook. It is a beautiful cookbook. 256 pages, over 100 recipes, beautiful photo, nice instructions, good story in every single recipe. It has US customary and metric measurements so everybody will be able to follow along with these easy recipes. Right above you is the link where you can buy it. You can get it on Amazon, Barnes & Noble, and all other sellers. QR code if you’re watching on TV, which I’m increasingly aware that the majority of you are watching on TV. It’s also pinned in the comments and in the description. If you don’t like cookbooks, you just like watching our videos, buy it for a friend or family who does. Thanks. Okay. If you have a 14-in stainless steel pan, if you don’t have one, you should get one because it makes dishes like this infinitely easier than if you’re using a 12-in pan. We’re going to be able to fit everything in here and we’re going to be able to cook this in the oven all in this pan. Now, if you don’t have one, use a 12-in pan and then you’ll be able to transfer it all to a large baking dish or two baking dishes. All right. Going to heat this up to medium heat. So, since you’re using a stainless steel pan, just put heat on it at medium before you put your oil down so nothing will stick. All right, it’s as simple as that. A couple minutes. Our pan is nice and hot. Just put a little bit of oil down right now. You don’t have to put too much because we’re putting sausage in there. We’re going to get a lot of fat from the sausage. Okay. I’m just going to dry these links off a little bit. Okay. And just put them down. And all I’m doing here, you could you don’t even need to go through this step. You could go right to your chicken, but I’m going to just get some color on them and get some of the fat out so I could sear my chicken in a little bit of that sausage fat. When you’re browning sausage, is it necessary to poke holes in it? You can. And I mean, you know, you can get really fancy and do like you put them in a water bath first. A lot of people do that so they don’t naturally curve. The natural tendency is for them to curve. I don’t care about anything like that. Not for this dish. And to be honest, I don’t know why you would care about that with any dish with sausage. This is rustic food. Like it’s not, you know, you’re not going to like a three star Michelin restaurant and be like, “Oh, that’s a dead straight sausage.” You know, like it’s just it’s not supposed to be that. You know, this is like what do you do with this? You make sausage and peppers. Okay, just a couple minutes per side. Okay, that’s only been like 2 minutes. So, just like this, which is fine. Just to get a little bit of color. And if you have one of these, use it because going to be splashing everywhere. We’re going to use our chicken. See our chicken in a few minutes. So, you can salt and pepper them. Now, nice amount of salt on it. Chicken’s bland. It needs salt. And I’ll just hit the salt and pepper up on the other side after they go in the pan because we’re going to sear for the majority of the time. Skin side down. Okay. So, it’s maybe like five, 7 minutes total time on the sausage. Obviously, completely raw on the inside. Still the sausage plate. You can put them right back on here now because don’t worry, you’re not crosscontaminating anything because we’re going to be putting everything together in the oven for an hour. Okay, that pan, you have enough fat in there. See that? Get a touch more olive oil if you want, but chicken dyes have a lot of fat, too. Okay, so chicken dyes, skin side down. When you put them in the pan, put them away from you so you’re not like, you know, splashing your shirt and all that. Now, that was the bottom side of the pan. And that’ll still have a little bit of water. So, I’ll just pat it dry, too. Okay. And I’ll go wash my hands. And then we’ll season salt and pepper on on this side, too. Let them go until they get really nice and golden. You might have to move them around a little bit if you have like a narrow flame like I do here. But if you’re on the stove top, you’ll be all right. And you can tent the sausage with foil just so it stays a little warm. Okay. Salt on this side, too. Another trick is you don’t even, you know, if you don’t want to salt this side when they come out after they’re nice and hot, you can salt them again. the salt will absorb a little bit into the chicken. All right, we’ll let them keep going. Medium heat. Okay, if you if you’re really smoking up and you’re burning, just lower your heat. So, yeah, about 6 to 8 minutes. Pull that off. And okay, that could go a little bit more. I moved them around a little bit. So, like this one was really nice from before, but we’ll let them go a little bit more. I want to get a really nice crispy skin on those. Another two minutes. All right. So, that’s been about 8 minutes. See? And that’s nice and beautiful like that. And if your pan is heated up properly, you’re not going to have any sticking or very little sticking. See, they just come right off. All right. Those all look really, really nice. All right. All right, we’ll do about 5 minutes on the other side, too. Okay, you can turn up the heat for a second. So, maybe to stop so much splashing. That is lots of grease on there. All right, so let’s pull these chicken thighs out onto a plate. You can, you know, you can use that same plate again. I already put it in the sink by accident. At this time, you can heat up your oven to 375° F. Okay, so you just add the onion straight in. Okay, that’s one large onion that’s sliced. Not too thinly. Okay, everything’s rustic in this dish. Very rustic dish. All right, now I’ll turn my heat back on to a little bit less than medium. Pinch of salt on those onions. Okay, and you have a lot of fat in the pan. Coat those onions. And we’re going to let them cook in here until they get soft and translucent. About 5 7 minutes. Okay, it’s been about 7 minutes on those onions. And now we will add our 1 and 12 lbs of cherry tomatoes. These are grape tomatoes. Same thing. I want to cook these. Now, you know, listen, if you could take the time, slice them all if you want, but they’re going to burst anyway. So, it’s kind of easier just to do this. We want to let them burst and we want to get a lot of the liquid to release from the tomatoes cuz otherwise we’ll have a little bit too much liquid in the pan for our final dish. Though, I want a lot of sauce still. Okay, it’s been a few minutes. Some of them are starting to release their liquid. You know, you can poke them if you want to, but I’m going to let this keep going for 10 minutes or however long it takes till most of them burst and they release most of their liquid. Okay, so a lot of them have released their liquid. That’s pretty good. All right. Smells good. You can you can do even more. Again, if you let them go till they completely burst and release all their liquid, you’re going to have less sauce. I think this is a happy medium right here. This is one teaspoon of hot red pepper flakes. Put a little bit more in. All right. Mix that in there. And then this is 3/4 cup of dry white wine. Turn your heat to high. Okay. With your wooden spoon, if there’s any brown bits like right here, I don’t know if you can see, just scrape it up. Get the sides of the pan, too. Get everything in there. And then we’re going to cook this for a few minutes or until it reduces by about half the liquid that’s in here. M smells so good with the wine. If you can’t use wine, use chicken stock and maybe like a squeeze of lemon juice. Maybe like a tablespoon or two. Red wine vinegar would be good, too. Okay, so that’s good about this. Remember, all these tomatoes are still going to release liquid and the onions when it cooks more. Turn off the heat. You can do a little bit of a taste test now or you can season it at the end. Delicious. Nice and spicy, too. I didn’t put too much in there. Hopefully the taste tester will like it. All right. So, one tablespoon of the fresh rosemary. Now, that’s a lot of rosemary, which is going to make the predominant flavor in this dish, rosemary. So, go easy on it, unless or unless you love rosemary. I like to take a few more of the full stems for garnish. You can add them in like at the end or 5 or 10 minutes before it’s done. All right, mixing that in. Just take your chicken pieces and nestle them all in there. Okay, all these juices from the chicken. Okay, put that in there, too. Now, again, if you don’t have a 14-inch pan, put all this in the baking dish. Put your sauce in, all that, and and you will be set. But you can fit it all in here. Sausages can go wherever. I like to kind of keep a little bit of separation between everything. So, there’s like a sausage and then a piece of chicken. Okay. Sausage, fat, juice put in there, too. Well, I had a little bit more room last time, but we’re going to make it work. Okay. garlic. You know what? You can take a little bit of juices, too. Put it all over sausage and the chicken. And the tomatoes look nice, too. Like a few of them on top. We’re pushing the limit here, but it’s going to be great. Olive oil on top of these. Get it all in there. All you have to do now is just cook this. Bake this at bake roast. We’re at 375° F. And all the sausage is going to cook, the chicken, all the juices, everything is going to combine. And the beauty of this dish is that you can cook it initially for an hour. Just make sure your chicken thighs are 185° Fahrenheit internal temperature into the thickest part of the meat. But they can go up to 200. It doesn’t make a difference. 210, they’re going to be super fork tender, delicious, without overcooking it. So, you know, after an hour, if you want to do it another 10 minutes, you can. And what I like to do is very carefully broil it right during the last minute or two. So, we’ll be back in an hour and uh see how we did. All right. And here it is. It’s been 1 hour. See, beautiful garlic. Now, this is an hour. Nothing’s going to hurt at all if you do it for another 30 minutes. Uh trust me on that. You can check your chicken temperature, but it’s definitely over 185. And the garlic is roasted. As the garlic cloves get roasted, they’ll start to pop out a little bit. And they’re very easy to remove. Now, what I like to do, and we’ll offer it to the taste tester. We’ll just see if he wants some of the garlic, and I’ll just pop some of the pieces out. I like it to have a good amount of liquid, and there’s a lot of fat on top here. You can degrease some of it if you like, but it’s really delicious, the sausage and the chicken fat. This is best served with a nice loaf of bread. I think it looks amazing already. You could put a little parsley on top, but it doesn’t even need it. I like to just go with a few pieces of rosemary like that. So when you serve this, you know, family style dish, everybody digs in there. Everybody gets their bread in there. That’s exactly what what what I’m going for with this dish. Another dish being tasted by the taste tester. Thank you for taking your shoes off again. Always appreciate that. Okay, you had this already, but y would you like some roasted garlic on with your chicken? These are boneless. These are boneless with the skin on, just so you know. Sauce is very good. Super like fall. Like that rosemary is just like once you put a rosemary in a dish, that’s why I just use just rosemary for the herb. It’s so powerful that you don’t even need to compete with it. Okay, there you go. Some nice garlic for you. All right, I’m going to try the sausage first. That’s good. I’m going to have a piece of chicken with the garlic on it. That garlic is good. Mhm. That’s why, you know, you don’t even have to stop at three heads. You can do a head per person. This dish can feed like six people. I actually made a 40 40 clove garlic chicken, which is uh a James Beard recipe that he made for Julia Child. I I don’t even think it’s on our site yet, but I might make a video for that one, too. And it’s a similar same thing. You’re roasting garlic. Well, there’s not a lot of not a lot of talking from you today. Lot I guess more eating. I’m hungry. Yeah. Um we’ll talk about in a second. Yeah, you Yeah, this is a this is a messy one with a lot of fat. Yeah. I’m gaining a lot of garlic flavor obviously from this. A lot of rosemary. Those are like the two main things I’m tasting. It’s very like buttery, like fatty. Pretty rich I would say. Yes. It’s a very like hearty meal, I would say. I feel like that best describes it. I really like it, but like these fall meals aren’t really my favorite types of meals. So, I’m going to give this a solid 8 out of 10. Eight out of 10. Okay. seemed like he liked it. I know the other So, he had I do I do like it a lot. He had it the other night and he actually told me he’s like this is this can’t score higher than an eight. So, thank you for stick sticking to the eight at least. And yeah, you preface it by saying just these aren’t like your main type of meals. Yeah, the fall dishes aren’t my favorite type of thing. Yeah, there are plenty of other recipes like this in the cookbook. This one is not in the cookbook because this is a new one. Anything else you want to add, James? You just going to keep eating? I feel like I’m This is like hard to eat. It’s hard. It’s hard to eat when you’re as tall as you are and you’re like having to lean over and dish. Yeah. This isn’t a setup for eating, you know, like and you know, you can’t bring that plate up to your to your face either. Thank you for watching. We always appreciate you watching and we will see you next time.