Chicken and Andouille Sausage Rag

Chicken and Andouille Sausage Rag
Photo by www.epicurious.com

Ingredients

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

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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