Chicken and sausage

Ingredients:

• 1 large onion, cut into quarters.
• 1/2 cup olive oil.
  
• 2 tsp mustard.
• 1 tbsp dried sage.
• Freshly ground black pepper.
• 3 tbsp Worcestershire sauce.
• 1 lemon, cut into quarters.
  
• 4 pound chicken, about 10 pieces.
  
• 8 Italian sausages, cut in half.
  

Put onions in a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Squeeze juice of lemon into bag, and then add them. Mix everything very well in the bag. Add the chicken pieces. Leave to marinade in the refrigerator overnight.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in roasting pan skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Put pan into oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.

* serves 6.

Chicken in BBQ Sauce

Ingredients:

• 5 cups tomato sauce, store bought or home made.
• 1/2 cup ketchup.
• 2 tbsp mustard.
• 1/4 cup worcestershire sauce.
  
• 1/3 brown sugar.
• 1 cup dark ale.
• salt & pepper.
  
• 1 1/2 pounds chicken pieces ( drumsticks or thighs )
• salt.
• pepper.
• 4 tbsp oil.

Combine tomato sauce, ketchup, mustard, worcestershire sauce, sugar, dark ale and hot sauce in a sauce pot.
Simmer for about 25 minutes or until thickened. Season to taste.
Season chicken pieces with salt and pepper. Heat oil and fry chicken until browned.
Place chicken in a baking dish. Add sauce to cover chicken. Add water if needed to cover.
Place it in a 400 F oven and bake for 20-25 minutes or until chicken is fully cooked.