Recipe of the Week!

Cristina's Chicken and Sausage
The Wine Experience Wine Recommendation:  Shiraz or Sangiovese

Serves 6

Note: Your choice on the chicken. You can use a whole chicken cut up or six split breast if you prefer just white meat.

Ingredients:

6 split chicken breasts (bone in)

6 Italian sausages, cut in thirds

3-4 medium sized Yukon gold potatoes, quartered

3-4 large carrots, peeled and cut to large chunks (3 or 4 per carrot)

1 large onion, halved and sliced

½ cup olive oil

1 cup dry white wine

½ cup seasoned bread crumbs

3 cloves garlic, minced

Kosher salt

Black pepper

1 tbs. oregano

Preparation:

•  Preheat oven to 350 degrees

•  In a large baking dish, pour olive oil and coat the bottom. Add the chicken and roll around to cover with oil. Arrange chicken skin side up around the dish. You may use two baking dishes if more room is needed but this will add to the cooking time.

•  Pour the wine over the chicken.

•  Salt and pepper each breast. Sprinkle oregano, garlic and bread crumbs over each.

•  Arrange sausage pieces, potatoes and carrots around the dish and between the chicken. Cover all with the onion slices.

•  Loosely cover the dish with aluminum foil and bake in the oven for 1 hour. Remove the foil and bake an additional 30 - 45 minutes to desired doneness (don't burn, but make sure the carrots and potatoes are cooked tender) chicken should be browned by now.if not you may broil for a moment.but watch carefully.cooking time can vary by size of breasts ...you made add a little wine and water if it looks dry ..the tighter it's packed the slower it cooks.

•  Serve.