Chicken and Andouille Sausage Rag

Chicken and Andouille Sausage Rag
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network