zoom
  • Save to your scrapbook
  • 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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken & sausage traybake with red cabbage & rosemary

    by Catherine Phipps

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4

    Ingredients

    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
    4 sausages
    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary