Chicken and Andouille Sausage Rag

Chicken and Andouille Sausage Rag
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  • 1 teaspoon grated lemon peel
  • 2 cups low-salt chicken broth
  • ¼ teaspoon dried crushed red pepper
  • 1 cup dry white wine
  • Campanelle Pasta with Parsley Butter
  • ½ cup fresh marjoram
  • 2 tablespoons olive oil
  • + 6 more ingredients
    • 2 14 1/2-ounce cans diced tomatoes in juice
    • 9 chicken thighs with skin and bones (about 4 pounds), well trimmed
    • 3 medium carrots
    • 2 large onions
    • 6 garlic cloves
    • 1 pound chicken andouille sausage or other fully cooked spicy smoked sausage

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....

View full recipe at Epicurious


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