Chicken and Andouille Sausage Ragù

Ingredients for Chicken and Andouille Sausage Ragù

• 9 chicken thighs with skin and bones (about 1.8kg ), well trimmed

• 2 cuillères à soupe d'huile d'olive

• 450g chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds

• 3 medium carrots, peeled, diced

• 2 gros oignons, hachés

• 80g chopped fresh marjoram (from about 2 large bunches)

• 6 garlic cloves, minced

• 1 cuillère à café de zeste de citron râpé

• 1/4 cuillère à café de piment rouge écrasé séché

• 240ml de vin blanc sec

• 2 14 1/60g cans diced tomatoes in juice

• 475ml de bouillon de poulet à faible teneur en sel

• Campanelle Pasta with Parsley Butter

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.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 40g marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 725ml , about 20 minutes. Stir in remaining 40g 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.