The first time I had this easy, paleo friendly dish we were in a little farm house in Wales: it was Easter and my BFF, Nicole, had come to spend the holidays with us in the UK. I love cooking with Nic, she is by far the best cook I know – everything she makes is incredibly delicious and homey and gorgeous all at the same time. I believe she said this was originally a Nigella Recipe, but it’s nature is so changeable and organic in the making that it’s easy to make it your own. I have a small love affair with fennel so that’s my addition, along with multi coloured peppers and tomatoes which I think make for a really pretty presentation.

This was a funny recipe to write out as it’s one of those ones you throw together without thinking too much about, and it always changes every time I make it, but the essence stays the same: chicken, sausage, tomatoes, and whatever savouries I happen to have on hand. I like to use cherry tomatoes as I think it makes the dish a bit prettier, but you can use larger tomatoes and quarter them as well. Carrots, turnips, parsnips, and rosemary are also tasty additions – get creative, experiment, the point it to have the meats and the vegetables come together and create their own delicious jus that can be mopped up with bread, cauliflower rice or mashed potatoes as desired!


Easy Peasy Italian Chicken and Sausage Bake
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
  • 6 sausages, any flavour
  • 6 bone in, skin on chicken thighs
  • 1pints cherry tomatoes, varied
  • 1large fennel bulb and fronds
  • 1 medium red onion
  • 1 red pepper
  • 1 yellow or orange pepper
  • 1 bulb garlic, cloves separated
  • 3 Tbsp EVOO
  • 1cup dry white wine
  • sea salt and freshly ground pepper to taste
  1. Preheat oven to 375 F.
  2. Coarsley chop the fennel, peppers, and onion - the idea is to have the dish be rustic so don't think about it too much, you just want mouth sized pieces.
  3. In a sauté pan over medium-high heat, sear the chicken thighs in the EVOO until the skin turns golden - remove from pan and hold on a plate.
  4. With the heat still on, toss in the sausages and brown briefly. Place sausages and chicken thighs randomly into a large casserole dish
  5. Turn heat off the frying pan and add the cup of wine to deglaze the pan. Swirl once scraping the pan and then pour the liquid scrapings over the chicken and sausages.
  6. Add the chopped vegetables, the garlic cloves and the cherry tomatoes into the casserole dish. Toss briefly so that every piece finds a place. Sprinkle with fennel fronds, sea salt freshly ground pepper to taste.
  7. Remove from heat and serve in large rimmed plates making sure to add a sausage, thigh and some of the juice to each plate. Serve with crusty bread or GF option - the juices are the best part!
  8. Continue baking for another 15 minutes of until the chicken and sausages are cooked through and the vegetables are soft but still have some texture. The tomatoes should just be bursting their skins.

Easy Peasy Italian Chicken and Sausage Bake
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