Harvest Chicken, L’Authentique Style

The first time I made a real Harvest Chicken, it was a Ray McVinnie recipe featured in Cuisine magazine I don’t even know how many years ago. The combination of flavours in my version remains the same – tomatoes, lemons, rosemary and chicken.

Although this time I’ve used L’Authentique Chicken and Bacon sausages. The flavours still work as they should, but the sausages make the process a little faster. I’ve also added potatoes to make this a one dish meal, that can go straight from oven to table.

L’AUTHENTIQUE HARVEST CHICKEN2017-05-09 18.52.35 v1
Serves 4-6

4 potatoes, cut into 2cm chunks
½ cup olives
1 red onion, sliced
2 lemons, cut into wedges
2 sprigs fresh rosemary, leaves stripped from stem
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cup chicken stock
1 punnet cherry tomatoes
12 L’Authentique chicken and bacon sausages
Salt and pepper to taste
Bunch of parsley, leaves finely chopped

  1. Heat oven to 200C
  2. In a large roasting dish, toss potatoes, olives, onion, lemons and rosemary with olive oil and balsamic vinegar. Pour over chicken stock and roast in the oven for 25 minutes.
  3. Add cherry tomatoes and roast for another 10 minutes
  4. Lay sausages on top and roast for a final 7 minutes. If you want extra colour on your sausages, turn the oven to grill for the last 2-3 minutes.
  5. Remove from oven and season with salt and pepper to taste. Sprinkle over parsley and serve.
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