- ¼ cup olive oil
- 1 lb sweet Italian sausage (I use Diestel Turkey sausage and use it ground, or links by
- 2 ¼ lbs chicken thighs or breasts- cut into bite size pieces or serve thighs whole-organic, free range and ideally pastured.
- 71/2 tbsp raspberry vinegar (or pomegranate or fig or redwine vinegar)
- ¾ cup chicken stock or bone broth or boxed/canned organic chicken broth
- ¾ cup dry white wine
- 1 bay leaf
- 1 ½ tsp dried thyme
- Sea salt and fresh ground pepper to taste
- 1 cup pitted prunes, halved
- 10 cloves garlic, halved lengthwise
- 1 ½ tbsp Dijon mustard
- 2 large apples, cored, and cut into 1-inch cubes. Granny Smith best but any will do.
- 1 tbsp chopped fresh Italian parsley (flat-leaf)
1. Preheat oven to 350 degrees F.
2. Heat oil in flame-poof casserole or dutch oven, I use my large Le Crueset pot with lid.Brown the sausage and remove with slotted spoon and set them aside.
3. Brown chicken pieces in casserole, using sausage fat, and set them aside with sausage.Poor any remaining fat over of the sausages that you set aside, and add 4 ½ tbsp vinegarto casserole and boil over medium heat, scraping up any brown bits. Then add the stock,wine, bay leaf, thyme, salt and pepper. Cook 1 minute.
4. Add prunes and garlic to casserole and cook one minute. Then return sausage and chicken, mix them gently with sauce and cover casserole. Transfer to oven and bake for 40 minutes.
5. Using slotted spoon, remove the chicken, sausage, prunes to a heated serving platter and keep warm if possible, if not it’s ok- you can reheat at the end if need be.
6. Add the mustard and remaining 3 tbsp vinegar to the casserole and whisk well. Add the apples, and cook over medium-low heat until the apples and garlic are just tender, 5-7 minutes. Spoon the sauce over the chicken and sausage, sprinkle with parsley and serve.
Makes about 4 large portions but it’s easy to double.