I made this last night, truly one of the best dishes I have ever cooked. As a note, I added a little chopped garlic to the marinade and a couple of crushed garlic cloves to the pan. I would leave out some of the sausage unless you are really cooking for a large crowd, and if so, I would add more chicken too.

http://www.foodnetwork.com/recipes/nigel...cipe/index.html

I roasted some potatoes and brussel sprouts to go with it, it was really good.

this does look good! someone posted that they twisted six italian sausages into 12 mini versions. i think i'll try this recipe with that method. btw, the recipe calls for english mustard. i had to google it, apparently it's spicier. do u think dijon would be an ok substitute?

I had to look into it the mustard issue too, it is Coleman's mustard, I found it in one of the larger grocery chains here for $2.79 a bottle. I really think it gave it a unique flavor. If you read the comments section on the recipe page some folks used a little cayene pepper instead of the english mustard. It really was one of the best dishes I have ever cooked, a nice change and a great way to cook some chicken. 12 sausages was just a bit much since it is just my husband and I so I will definitely cut that back, even from the 8 I used this time. The juices in the bottom of the pan are great for spooning over the dish when you serve it too.