Chicken and Andouille Sausage Ragù

Ingredients

  • 1 cup dry white wine
  • ¼ teaspoon dried crushed red pepper
  • 1 teaspoon grated lemon peel
  • 6 garlic cloves, minced
  • ½ cup chopped fresh marjoram (from about 2 large bunches)
  • 2 tablespoons olive oil
  • 9 chicken thighs with skin and bones (about 4 pounds), well trimmed
  • + 5 more ingredients
    • 2 large onions, chopped
    • 3 medium carrots, peeled, diced
    • Campanelle Pasta with Parsley Butter
    • 2 cups low-salt chicken broth
    • 2 14 ½-ounce cans diced tomatoes in juice

1. 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. 2. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and ...

View full recipe at SpringPad

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