Italian Sausage and Chicken – Cooking for a crowd
February 20, 2011 Leave a comment
Years ago when we lived in Lake Zurich, (prior 1993 – ahemm) we belonged to St. Francis de Sales Catholic Church. I worked as a 6th grade religious education teacher and the coordinator. St. Francis had a parish cookbook that they published. The RE secretary, Carol, told me that this was her favorite dish and that I should try it. The great thing about these parish cookbooks is that everyone puts their FAVORITE well tested recipes in the book. Like who’s going to put a bad recipe in the book?
Carol had no idea how much my husband would really enjoy this especially with the spicier Italian sausage (extra hot). Carol had a lot of steps and I just took all those steps out because I did not want to spend all evening opening and closing the oven. The weight of the pan is significant especially if you use corning ware.
I’ve given this to families in times of difficulty where they needed a meal with extras. I can’t begin to even count the times this has just brought a tear to our eyes as we try to comfort those we care about most. I cook and bake because I love it. Like Leo Buscallia enjoyed giving hugs, I love people to enjoy their food – especially if I make it for them.
So what’s in it?
Roasted Italian Sausage and Chicken
- 1 cut up chicken fryer
- 1 to 1 1/2 pounds of Italian sausage to your taste (mild, hot, extra hot). Cut into 1 inch pieces.
- 1 red, green and yellow sweet peppers all sliced
- 1 vidallia onion sliced in quarters
- 10 size B red potatoes quartered
- 5 cloves of garlic
- 1 Tablespoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon of pepper
- olive oil
- 1/2 cup of water
Preheat your oven to 350°. Use a 16 x 12 corningware or foil covered roasting pan.
Wash your chicken. Just recently I heard on a cooking show that you should NOT wash your chicken – THAT’S CRAZY! Always wash your chicken to remove anything that the processing plant may have over looked. Pat it dry and arrange in your roaster.
Add the sausage, peppers, onion and potatoes. Add the garlic in strategic spots (one in all four corners, one in the middle). Sprinkle the oregano, salt and pepper. Drizzle olive oil over the entire dish. Add the water and off into a 350° oven for 1 hour and 15 minutes. Everything should be roasted nicely.
You’ll make this a family favorite. People will think you cooked ALL DAY LONG!!!!!!! HA.