1 kilogram chicken drumsticks (about 8)
6 pork sausages
4 slices streaky bacon, roughly chopped
2 tablespoons olive oil
sea salt and freshly ground pepper
1 large brown onion, thinly sliced
2 cloves garlic, crushed
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
½ - 1 teaspoon crushed chilli
2 tins no added salt cannellini beans, drained and rinsed
1½ cups chicken stock
1½ cups traditional pasta sauce
1 bag mixed baby spinach and kale leaves
2 loaves tiger bread, sliced lengthways, brushed with oil and grilled until golden and crisp
Preheat the oven to 170˚C fan bake. Season the chicken with salt and pepper.
Heat the oil in a large oven proof frying pan and brown the chicken on all sides.
Cut each sausage in half to make two smaller fat sausages. Add the sausies to the pan along with the bacon and cook for 5 minutes over a medium-high heat, turning to brown. Remove with a slotted spoon and add to the chicken. Add the onions to the pan and cook for 5 minutes, adding a splash of water if the pan is too dry. Combine the garlic, Worcestershire sauce, mustard, sugar, vinegar, smoked paprika and the chilli together in a small bowl until smooth then stir into the onions. Cook for a couple of minutes then stir in the beans, stock and the pasta sauce. Bring to the boil then tip over the chicken and stir everything together. Place in the oven and bake for 40 minutes, stirring once.
To serve: Top with a few of the baby greens, serving the rest separately as a simple salad, along with the grilled bread.