Chicken and Andouille Sausage Rag

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