Chicken and Andouille Sausage Ragù

Name: Chicken and Andouille Sausage Ragù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 mediums carrots, peeled, diced; 454 grams chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds; 9 chicken thighs with skin and bones (about 4 pounds), well trimmed; 237 milliliters dry white wine; 118 milliliters chopped fresh marjoram (from about 2 large bunches); 6 garlic cloves, minced; 1 teaspoon grated lemon peel; 473 milliliters low-salt chicken broth; 2 Tbsps olive oil; 2 larges onions, chopped; 6 servings Campanelle Pasta with Parsley Butter; 0 teaspoons dried crushed red pepper; 822 grams diced tomatoes in juice

Chicken and Andouille Sausage Ragù might be just the main course you are searching for. One serving contains 903 calories, 52g of protein, and 46g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up low-salt chicken broth, tomatoes in juice, onions, and a few other things to make it today. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

Ingredients you will need

Chicken Thighs

Bone

Meat

Equipment you will use

Knife

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Pot

Transfer to bowl.

Equipment you will use

Bowl

Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken.

Ingredients you will need

Whole Chicken

Sausage

Equipment you will use

Slotted Spoon

Bowl

Pot

Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes.

Ingredients you will need

Red Pepper Flakes

Lemon Peel

Marjoram

Carrot

Garlic

Onion

Equipment you will use

Pot

Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil.

Ingredients you will need

Tomato

Broth

Wine

Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Ingredients you will need

Whole Chicken

Sausage

Equipment you will use

Bowl

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

Ingredients you will need

Salt And Pepper

Marjoram

Whole Chicken

Parsley