Posted by: Catherine | January 23, 2009

Chicken-Sausage Bake

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This is my never-fail, make-ahead dinner (only one guest among dozens and dozens didn’t approve, but it turns out she unequivocably doesn’t eat sausage, ever, and never lets dark meat pass her lips so I don’t count anyone like that…really). It must be served with Oven-Roasted Potatoes, and I also saute some broccoli rabe in olive oil and garlic when I have the time (and motivation).

Sausage (I use packaged Hot Italian Sausage from my “upscale” supermarket (Ralph’s here in Los Angeles)–you can substitute or mix with the sweet version…but do not use fancy-flavored turkey sausage, which is too wimpy, not robust–read, fatty–enough.)

Chicken Legs (I use twice as many as the number of sausages, because a nice serving is two legs and link….On another note: You must use chicken legs, not breasts or thighs, which are not the same size as the sausages and will not cook at the same rate.)

Italian seasoning

Salt and pepper

Place sausages and chicken legs in a baking dish, and liberally sprinkle all with Italian seasoning, salt and pepper. I do this hours before dinner, or the night before, cover and refrigerate until ready to bake at 425 degrees for about an hour. Turn halfway through. (One of the beauties of this dish is that if your first course is running long, you can just turn off the oven–I’ve never ruined this!)

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