Layering the comforting flavors of roast chicken with earthy spinach and sausage, lifted by the zip of apple and pomegranate, this meal is sure to please the entire family.
What You'll Need
1 pound pork sausage
1 loaf(16 oz) ciabatta or sourdough, cubed and dried (either day old or in a 250 degree oven for about 15 minutes, stirring occasionally)
8 oz Spinach, fresh
2 apples, peeled and sliced
2-5 cloves garlic, minced, depending on your preference
1 Medium onion, diced
2 ribs celery, diced
6 T butter, divided
2 C chicken stock
2 t Thyme, minced
1 T parsley, chopped
2 T Fresh Sage, chopped
Salt and Pepper to taste
2 C Fresh pomegranate seeds, or just pomegranate juice, no sugars added
1 1/2 C Rice vinegar
1 1/2 C granulated sugar
1/2 cinnamon stick
1 star anise pod
4 allspice berries
Juice and zest of one orange
Salt the chicken with a couple of tablespoons of kosher salt—both inside and outside cavity—and let it sit, refrigerated, over night.
Preheat oven to 450 degrees. Place oven on a roasting pan inside the oven and cook for about 45 minutes, or until the internal temperature of 160 is reached in the thigh, away from the bone. Leaving the chicken to rest in the oven will allow it to carry over to perfect doneness at 165 degrees. Let the chicken rest in the oven for about an hour before carving.
Drop the temp to 350 degrees to cook the dressing.
For the dressing, in a large skillet, brown the sausage. Once the sausage is almost finished browning, add the onion. Cook the onion until tender and then add the apple. Once the apple is cooked to al dente, add the spinach. Once the spinach is wilted, toss in the bread cubes and stock and herbs. Season to taste , drizzle with the rest of the butter and then bake for about 35-45 minutes, until done.
For the gastrique, combine all of the ingredients in a medium sauce pot. Bring to a boil and simmer for about 30-40 minutes. Remove from heat and strain out all of the solids. Drizzle over the entire dish for an altogether delicious experience.