12 bone-in chicken thighs
2 lbs Italian sweet sausages Cut into 2" pieces
5 tablespoons EVOO
2 tablespoons fresh rosemary, finely chopped (3-4 sprigs)
4 tablespoons fresh thyme, finely chopped (7-8 sprigs)
kosher salt & freshly ground black pepper
16 baby potatoes such as baby Yukon Gold
8 shallots or small red onions, quartered
1 lb black seedless grapes
Balsamic Drizzle to garnish:
1 cup balsamic vinegar
2 tablespoons brown sugar
Fresh parsley for garnish
For a Holiday Dinner, serve with Sweet Potato Bisque, Steamed Whole Green Beans, & Crustless Cranberry Pie.
Preheat oven to 425 F.
In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and is thick and syrupy, about 10 minutes.
TO SERVE: arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle. Sprinkle with a little fresh parsley.
2016 - Hildie, Ken & Ally Brooks