Fleur de Lolly: Chicken Grande: Part II

I received this recipe from a friend in New Orleans years ago. It's been a staple on my menu rotation ever since. The original recipe called for a three-pound chicken cut into 8 pieces and two pounds of sausage. For this meal, I had purchased a pack of chicken thighs which were on the smaller size. I originally thought there were six in the pack, but there was a small one hiding in there as well. Also, I've always browned the chicken and sausage on the stove top and, let's be honest, that can leave a mess! The Blackstone griddle to the rescue. I browned the chicken, sausage, and garlic cloves on the griddle and that saved a lot of clean up time. Of course, browning the proteins on the stovetop is perfectly fine.

First, you'll need to marinade everything for a few hours before cooking. Fresh rosemary is a MUST. The garlic will become soft and gooey while it bakes. You can serve this dish over buttered noodles, rice or mashed potatoes.

6 - 8 bone-in chicken thighs

1 lb. Conecuh sausage, cut into 3-4 inch lengths

2 bulbs garlic, cloves separated and peeled

2-3 tablespoons olive oil

1 t. Kosher salt

1 t. freshly ground black pepper

4 - 5 sprigs of fresh rosemary

1 cup chicken stock or white wine

Trim excess fat from chicken. In a large sealable bag or in a large bowl, place the chicken, sausage, and garlic. Drizzle with the olive oil and toss in the salt and pepper. If using the bag, seal and turn over and over until the olive oil has coated everything. Open bag and carefully place the rosemary sprigs inside and reseal. Place in refrigerator for several hours.

If using the bowl, add the chicken, sausage, garlic, salt and pepper and drizzle with the olive oil. Use a large spoon to coat everything. Add the rosemary sprigs on top and cover with plastic wrap. Place in refrigerator for several hours.

In browning on the stove top, use a large skillet over medium high heat. Add chicken, a few pieces at a time, until you get a beautiful brown on both sides. Don't crowd the skillet. Place on a plate as they brown.

Repeat with the sausage and brown on all sides. Remove from skillet and place on a plate.

If using the Blackstone griddle, preheat on high, reduce heat slightly and place the chicken, sausage, and garlic on the grill top. Cook until the pieces are nicely browned.

Place the rosemary sprigs in a 9 x 13 baking dish. Add the garlic cloves, and then place the chicken on top of the rosemary. Place the sausage around the chicken pieces.