Chicken Sausage with Fingerling Potatoes and Broccolini
- 6-8 Italian chicken sausages, sliced
- 2 Lbs fingerling potatoes
- Olive Oil
- 5 Garlic, chopped
- 1/2 cup chicken stock
- For variety, you can add chopped parsley, red pepper flakes and Aleppo pepper
Pre-heat oven to 350 F.
Pre-cook potatoes in boiling water for 3 minutes. Drain and let cool. Cut in half the long way.
In a large sauté pan that can go from stove-top to oven, sauté the sausages in 1 tsp of olive oil over medium heat for 10 minutes. (if pre-cooked, brown them for 5 minutes). Once cooked, slice and set aside. Leaving the oil in the pan.
In the same pan, heat 2 Tbsp of olive oil with the remaining sausage oil. Add the sausage slices and garlic to the pan and stir. Then carefully add the potatoes and mix well without breaking. You want it to be well mixed, with a little sheen.
Place in the oven for 30 – 45 min, until potatoes start to brown. Remove from oven and place in broccolini on top and 1/2 cup chicken stock. Put back in oven to brown for 7-10 minutes, do not burn. Remove from the oven and serve.