- 2 Italian style sausages
- 1 tablespoon oil
- 500g chicken thigh cutlets, skin on
- 1 onion, chopped
- 1 baby fennel, cut into wedges
- 500g jar Leggo's Napoletana Pasta Sauce
- 4 washed potatoes, cut into small chunks
- Oil spray
- Basil leaves, for garnish
Slit sausage casings and remove filling, break into small pieces. Heat oil in a large frypan over high heat. Add the sausage meat and cook for 2-3 minutes or until browned. Remove and set aside. Add chicken and cook for 4-5 minutes on each side or until browned. Remove and set aside with sausage pieces.STEP 2
Add onion and fennel to frypan and sauté for 2-3 minutes.STEP 3
Place chicken and sausage pieces in a 22cm x 30cm baking dish. Sprinkle over fennel and onion and pour over Leggo’s Pasta Sauce. Place potatoes on a baking paper lined tray. Spray with oil and season to taste.STEP 4
Bake chicken and potato in a preheated oven at 180°C for 40-50 minutes or until chicken is cooked and potato is tender. Garnish with basil leaves and serve immediately.
Italian sausages can be purchased from most supermarkets or at any good deli or butcher. To remove sausage casing, simply slit with a sharp knife and discard skin.