Save to your scrapbook
Chicken & sausage traybake with red cabbage & rosemary
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
by Catherine Phipps
2 red onions, peeled and cut into wedges
1 small red cabbage, cut into wedges
400g squash, deseeded and cut into wedges
4 chicken thighs
2 tbsp olive oil
1 sprig thyme, leaves only, plus extra to garnish
2 sprigs rosemary, leaves only
For the sausage balls
1 eating apple (Cox or similar), peeled, cored and chopped
40g pecans, chopped
For the sauce
75ml red wine
2 tbsp maple syrup
2 tbsp soy sauce
50ml chicken stock or water
3 cloves garlic, crushed
30g piece ginger, peeled and grated
¼ tsp ground cinnamon
¼ tsp ground cloves
1. Preheat the oven to 200ºC, gas mark 6. Arrange the vegetables over a large roasting tin and tuck in the chicken thighs – don’t worry if they partially sit on top of the veg. Drizzle with the olive oil, rubbing some of it over the chicken skin. Season well, then sprinkle over the thyme. Roast in the oven for 20 minutes.
2. Remove the sausages from their casings and mix with the apple and pecans. Form into 8 balls. Add the balls to the roasting tin and cook for a further 15 minutes.
3. Mix all the sauce ingredients together, then pour into the roasting tin around the veg and baste the chicken thighs. Rearrange the vegetables if necessary to make sure the cabbage is exposed and can crisp up a bit, then sprinkle the rosemary over the top.
4. Roast in the oven for a further 15 minutes. The chicken and sausages should be cooked through until the juices run clear and there is no pink meat. By this point the sauce should be reduced and slightly sticky. Serve immediately garnished with thyme, on its own, or with a large pile of mashed potatoes.
Typical values per serving:
This recipe was first published in October 2020.