Family Dinner with JP

The idea for this dish came from a Jamie Oliver recipe from several years ago. Well ... okay, from TWO Jamie Oliver recipes, mashed up to make this delicious, simple, one pan dinner. Think of it - chicken thighs and sweet Italian sausages, roasting on top of a bed of tomatoes and potatoes. As the juices simmer out of the meats, as the tomatoes stew and liquefy, the potatoes are there to soak up all of the flavors! The red wine vinegar gives it all a really good acidic punch, and at the end of the roasting, the pan should have a delicious sauce you can spoon out on top of the meat and potatoes, or sop up with a hunk of crusty bread. The joy of this dish is its mostly hands-off cooking. Aside from prepping the potatoes, this is mostly a set it and forget it kind of meal. It makes enough for a small army, so keep that in mind when cooking for one. Hahaha just kidding! Who would cook such a huge amount of food for one person? Don't be silly. Thanks to Kenji and Cyndi for host...

See ... if I call it that, it sounds so simple, right? Real Recipe Name (or; How to Use Words to Impress Your Friends): Oven Roasted Chicken with a White Wine Dijon Mushroom Sauce, served with Pan-Seared Pancetta Brussels Sprouts and Crispy Potato Gratin. You can totally cook this. Est. Cook Time: 2 hours Serves 4 Just a few tricks to keep in mind when you're cooking this meal: Do not overcook your chicken! There is nothing more heinous than that overcooked, dry chicken where you need a glass of water to get down every bite. Its like the Saltine Challenge, only less fun because someone was trying to make something delicious. Crispy skin on the outside, juices running clear. The timing on this recipe worked perfectly, so just relax. Unless you are making a risotto, STIRRING IS NOT YOUR FRIEND. You don't win friends with salad, and you don't brown surfaces with stirring. Keep this in mind with the mushrooms and the sprouts. In a similar vein (and my fa...