I modified this recipe slightly from it’s original, but it was so amazing I should have made a double batch. The recipe is extremely simple, and the way the flavors all blend together at the end will make you coming back for more.
- 1 Large Onion
- 1/2 c Grape Seed Oil (or olive oil)
- 3 heaping tsp course grainy mustard (or deli mustard)
- 1 tsp dried sage
- Ground Pepper
- 1 tbsp Worcestershire Sauce
- 1 lemon
- 10 pieces Raw Chicken Tenders/Strips
- Cut the onion into eighths and put it in a freezer bag, or dish to marinade.
- Add the oil, mustard, dried sage, a healthy dash of pepper to the marinade.
- Cut the lemon in half, and squeeze the juice into the marinade. Then cut the lemon into eighths and toss them in to the marinade.
- Add the chicken and mix everything together well. Let the chicken soak for a minimum of 30 minutes, but going overnight really adds to the flavor.
- When you’re ready to cook, preheat the oven to 425 degrees F. If the chicken has been marinating for a couple of hours, let the chicken come to room temperature before baking.
- In a 9×13 casserole dish, add the entire ingredients of the marinade and chicken. Take the sausage and frame it around the edge of the casserole dish.
- Cover the baking dish with foil.
- Bake for 1 hour and 15 minutes. Half way through you will want to turn the sausage over for even cooking.
- Take the casserole dish out of the oven and open one end of the foil to help it cool, but don’t let all of the steam escape.
- Try not to eat it all at once.
What I love about this recipe is the slight tanginess of the mustard and lemon combined with the very earthy taste of the sage and pepper. The Worcestershire sauce adds a richness to everything. The fat from the sausage soaks into everything, and the onions take on almost a buttery like taste. I typically cut the sausage into smaller circles, and mix it all together on my plate, making sure to get a taste of everything in one bite. Using the chicken tenders saves a bit of prep time, and makes for some perfect serving portions. Again, you just may have to double this recipe, it fed 5 of us, all wanting more. Oh, just keep an eye out for the lemons, they’ll look a lot like the onion after the baking, but they still don’t taste that great. 8^D
Enjoy and let me know if you try it out! I think I’m going to make some more…. and it is breakfast time as I’m writing this!