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.
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!