Did I get your attention? Well, unfortunately she was not here in person. I would love to have her over for dinner, but this time it was just virtually through one of her tasty recipes.  Nigella is clearly a person who is happy in her own skin,  someone who enjoys life to the fullest. Watching her cooking shows brings me that “I’ll have what she’s having” feeling… And, to make things even better, her recipes are never too fussy.  I have several of her cookbooks, but for some reason forgot all about them for a long time. The other day, talking to my friend Denise, she reminded me of one of Nigella’s recipes, a favorite of hers. A chicken and sausage one pan kind of deal. I immediately remembered making it years ago, before my blogging life started. Got this absurd craving for it, made it next day (!!!), fell in love with it all over again.  Sent a picture to Denise, and that’s when we realized we were talking about two different recipes.  Obviously, I now have another one to try. They both join poultry with sausage, but one takes Italian sausage, the other chorizo. One has potatoes, the other doesn’t. And a few more departures on the overall flavor. Anyway, I sense a Nigella-phase in our kitchen.  Yeah, I must have what she’s having…

(modified from Nigella Lawson)

1 medium shallot
1/3 cup olive oil
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
2 lemons
8 chicken thighs, bone and skin in
6 Italian sausages
salt to taste
2 tablespoons fresh sage leaves

Peel and cut the shallot into four pieces, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemons in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squeeze everything around to mix, then add the chicken pieces. Leave to marinade in the refrigerator for a few hours (overnight is perfect).

Heat oven to 325 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Season with salt. Sprinkle the fresh sage leaves over the chicken and sausages and then put the pan into the oven, covered with aluminum foil for  to cook for 1 hour. Remove the foil, increase heat to 425 F and keep roasting until the skin turns golden brown and starts to crisp up.


to print the recipe, click here

Comments: This is such an easy recipe to put together! It is originally from her cookbook Feast, but she featured the recipe in one of her shows back in the good old times of FoodTV Network. I modified it quite a bit not so much in terms of ingredients, but cooking method, because as I’ve mentioned a few times in the past, I think nothing beats the texture of chicken that starts cooking low and slow. For weeknights this would be a bit tricky, this is the type of cooking I reserve for weekends.

Phil loved this so much that he started getting nervous about the possibility of not enjoying it again for another 8 years. He kept dropping hints:  ” I would not mind having this chicken every couple of weeks… Actually, you “could” make it weekly, you know?”  So there you have it, it’s really a wonderful way to enjoy chicken, with the spicy tasty bits of sausage, and the flavors of sage and lemon. A keeper.

Dinner is served!
A little pasta with olive oil and grated cheese was all we needed…

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  1. Yes, I remember her making it in one of her series! Geography does count: we have some Nigella series on virtually all year round on various stations and she comes here to be one of the many international judges for our fabulous Masterchef [9th year beginning Monday and we export it to over 120 countries now! ]. And our most popular food blogger is ‘Not Quite Nigella’ 🙂 !! Lovely easy recipe: as you say – hers normally are. But, oh, has the poor woman had a few big catastrophes in her private life spread all over the tabloids during the past few years . . . glad to see she seems recovering!

    Liked by 1 person

  2. Sally, I love this recipe and am going to add it to my list to make very soon. The ease, one pan, sage from my garden, sausage from our local sausage guy who uses organic locally grown chickens, and herbs from his very own garden…what’s not to love! Plus, he is old Italian and all his sausage is delicious, with no preservatives or names of chemicals I cannot pronounce. Thank you.

    Liked by 1 person

  3. Hello, Sally! It has been awhile since I have reached out to you, but I still clip and love trying your recipes. This one is right up my family’s alley!!!

    The reason I am writing is because I have a culinary conundrum. My son John married a delightful young woman (Sara) whose mother is Persian …..born and raised there and came to the U.S. for college and then never left. Now her mother is right up YOUR alley! She opened the first yoga studio in Pasadena twenty years ago (Yoga House) and it is still going strong despite much competition from the new yoga chains popping up there. Her mother has introduced me to Persian cooking, and one of my favorites is the “cherry rice” which is basmati rice and sour cherries.

    On Monday nights, John and Sara come over for dinner, and I am trying to reconcile her healthy Persian preferences with John’s meat and pasta preferences. I thought, “Hmmmmm, perhaps chicken thighs cooked with sour cherries???” but I wasn’t sure how to go about it. I spent an embarrassing amount of time scouring the internet for a recipe along these lines. Finally I found this link:

    I followed the recipe but it was so unbearably salty (and this comment from a woman who LOVES salt!) that I had to throw the whole thing out, something I have never done before! But I could definitely see the possibilities in combining chicken with cherries. The cherries can’t be the canned cherries that you use in pie recipes. I found my jar in a Persian market and the brand is Zergut Pitted Sour Cherries in Light Syrup. Persian recipes usually call out this brand as the preferred brand.

    So I am wondering if perhaps some day in the future you’d be willing or interested in originating a recipe with these two ingredients plus all of your Sally magic……just throwing this idea out there, realizing of course that you have tons of your own ideas that are clamoring to be realized.

    Thanks, Sally, and I hope you are reveling in all that is spring!

    Marci >

    Liked by 1 person

    • well, I do LOVE a challenge and you gave me a very tasty one! I had to laugh at the “spent an embarrassing amount of time….” searching for a recipe. It’s the story of my life. The worst is when I KNOW I have it in a cookbook – could be a Kindle, could be a real book – so I walk around the house with a dazed expression, according to Phil I might say a few incomprehensible words. That is a lie. Obviously.

      ANYWAY, I shall be on this task like a Jack Russell on a rat – but with a more elegant outcome!

      thanks for stopping by!


    • Ok, let me try to regain my composure. You are telling me you do not own a single cookbook of Nigella Lawson?

      yes, the situation must be remedied, the sooner the better…. She is truly great. Her recipes work, and if you have a chance search for her old shows. She has this low key attitude to cooking, always with a sensual-naughty attitude, but not going overboard. Well, ok, I admit that sometimes they play that component of her personality a bit much, but hey there are worse things to worry about in the universe.


  4. Well I must live on the same “alley” as one of your other posters. This is the bomb! I make on old FC recipe with boneless chicken thighs, Italian sausage and sage that we love but it is skewered and grilled. Lots of monkeying around and not so good for New Mexico springs and winters. Definitely will be in our oven within the next 10 days. Need some advice on English mustard. I have Colemans powdered in a tin. Is that what you used?

    Liked by 1 person

    • THe one I used was Coleman’s but already “prepared” – I suppose you can simply add water and vinegar to it? to make the same thing. Also, I would not be offended if you used your favorite mustard. Go for something sharp and nice…


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