4 chicken thighs and 4 chicken drumsticks, bone in and skin on
2 Italian sausages, removed from their casings
½ cup flour
sea salt and freshly ground pepper
2 tablespoons olive oil
2 red onions, sliced
4 cloves garlic, sliced
1 x 440g tin Italian tomatoes with juice
2 cups chicken stock
2 bay leaves
1 sprig rosemary or thyme
2 tablespoons Dijon mustard
Preheat the oven to 200°C.
Carefully lift the skin away from each piece of chicken and push a little of the sausage meat between the flesh and skin. Press to distribute it evenly and smooth the skin to seal it. Season the flour and toss the chicken through to lightly coat.
Heat the oil in a heavy, ovenproof sauté pan and brown the chicken pieces on all sides. Remove and add the onion and garlic to the same pan. Sauté over a medium heat until soft. Add the tomatoes and their juice, chicken stock, bay leaves and rosemary or thyme. Stir then add the chicken.
Transfer the sauté pan to the oven and cook until the chicken is tender, about 30 minutes.Remove the chicken to a serving dish and keep warm. Add the mustard to the pan and bring to the boil. Reduce to a simmer and if the sauce is too thin boil until reduced to the desired consistency. Pour over the chicken and serve with crisp sautéed potatoes.