Iberian-Style Sausage & Chicken Ragù (Printer-Friendly Version) | Eating Well
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Iberian-Style Sausage & Chicken Ragù

http://www.eatingwell.com/recipes/iberian_sausage_chicken_ragu.html

From EatingWell:  November/December 2009

This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.

About 8 cups, for 16 servings | Active Time: 1 hour | Total Time: 2 hours 10 minutes

Ingredients

Preparation

  1. Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.
  2. Sprinkle Pimentón de la Vera over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.
  3. Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1 1/4 hours. Season with more pepper, if desired.

Nutrition

185 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 38 mg Cholesterol; 7 g Carbohydrates; 16 g Protein; 1 g Fiber; 230 mg Sodium; 312 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 medium-fat meat

Nutrition Note: Vitamin A (20% daily value), Vitamin C (15% dv).

Tips & Notes