Chicken, Bacon & Sausages with Smoky Tomato Beans
Photography by Sarah Tuck.
Hearty and delicious – this comforting dish is perfect for dinner parties and family meals alike. Almost every ingredient in this winter warmer is from Countdown's own brand range. These affordable, high-quality products make cooking for a crowd that much easier.
Serves: 6
INGREDIENTS
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
To serve
1 bag mixed baby spinach and kale leaves
2 loaves tiger bread, sliced lengthways, brushed with oil and grilled until golden and crisp
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.