COUNTRY CHICKEN

 


A lovely hearty dish for cooler days. 

Let’s the kids roll the sausage balls for you. They love the sticky jobs that us adults hate! 

This recipe works  really well in the slow cooker or on top of the cooker or can be casseroled on a low heat in the oven. 

Ingredients: 


I know it doesn’t look very appetising but it REALLY does taste delicious when cooked!’

For 4 people: 

4 CHICKEN joints 

3/4 thick good butchers sausages . Preferably with herbs. Linconshire sausages would work well.  Umbrian sausages are SUPERB!   

Two wine glasses of red wine.

One stock cube. Two big Cloves  of garlic. One red onion. 

A pack of back olives with stones. 

Two tins of good chunky tinned tomatoes.

Two teaspoons of oregano. 

Peperoncino or chilli pepper to taste 

One thinly sliced red pepper. 



METHOD: 

First skin the sausage and roll into balls using four . You should get two/ three good sized balls from each. 

Rub the chicken joints with flour. 

Put a couple of tablespoons of olive oil in a deep pan. Add the chicken and sausage. Toss on medium heat for just four/five minutes then remove to a plate. 



Add onions and garlic to the pan and cook gently for five minutes. 

Replace chicken and sausage and Pour in the wine. 

Simmer for five minutes then add everything else .

Stir well and then turn down heat and cook with lid on very gently for an hour.  ( or put in the slow cooker or casserole it in the oven).

Taste and adjust seasoning. 

Serve with crispy sauté potatoes and tiny tender peas. 

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