This hearty sausage and chicken ragù 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.

Bruce Aidells
Source: EatingWell Magazine, November/December 2009




Ingredient Checklist


Instructions Checklist
  • 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.

  • Sprinkle Pimenton 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.

  • 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.


Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Notes: Spain is known for its superb paprika called Pimentón de la Vera, which has a smoky flavor. Look for it in well-stocked supermarkets, gourmet-food shops or online at

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.

Nutrition Facts

185 calories; protein 16.1g 32% DV; carbohydrates 7.2g 2% DV; dietary fiber 1.4g 6% DV; sugars 3g; fat 6.7g 10% DV; saturated fat 1.8g 9% DV; cholesterol 37.8mg 13% DV; vitamin a iu 905.5IU 18% DV; vitamin c 10.1mg 17% DV; folate 18.6mcg 5% DV; calcium 25.4mg 3% DV; iron 1.2mg 7% DV; magnesium 23.8mg 9% DV; potassium 313.8mg 9% DV; sodium 230.2mg 9% DV; thiamin 0.1mg 7% DV.

Reviews (12)

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13 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! This was absolutely wonderful. Had great depth of flavour and once we skimmed a little bit of fat off it seemed pretty healthy too. Next time I will try a few substitutes but the recipe as it stands was really delicious! Read More
Rating: 5 stars
Tasty and Easy Really enjoyed this because of the fantastic flavor from relatively few ingredients. I used a spicy chicken sausage smoked paprika instead of pimenton de vera and a can of tomatoes with chilies. I cooked in a big saute pan instead of a saucepan and cut the simmering time down to about 40 minutes. Pros: Easy preparation Read More
Rating: 4 stars
Very delicious. The flavors were even better a few days later! I had to use hot Italian sausage instead of chorizo because my grocery store did not carry it. There was a fair bit of preparation involved but it was worth it. Read More
Rating: 5 stars
New favorite! This recipe was amazing. The only changes I made was to add some crushed red pepper and cayenne pepper for heat a touch more salt plain old smoked paprika in place of the Pimenton de la Vera and sliced mushrooms which I added during the last 30 minutes of cooking. I served it over whole wheat rotini and it was delicious. I halved the recipe as I was cooking for 2. Pros: Hearty and easy to make Read More
Rating: 3 stars
The smoky paprika is a must. Definitely different pleasingly so. Used 2x spicy turkey sausage instead of chorizo and my husband loved it (never knew I used turkey sausage!). Used 1-white & 1-Spanish (red) onion because that's all I had on hand. Definitely a keeper - but a strong-flavored dish that I wouldn't make overly often. Personally I preferred it without pasta but in a bowl paired with a chunk of hearty crusty bread. Thank you for this recipie! Read More
Rating: 4 stars
Pretty Good I used hot italian sausage because that's all they had at the store. It was a pretty good dish. I ate it with gnocchi which made it alot better. I think next time I'll use a can of crushed tomatoes or tomatoe paste. It was too oily and not thick enough for my liking Read More
Rating: 4 stars
I also made some subsititions: use turkey italian sweet sausage 2 cans of spicy diced tomatoes and 2 regular and paprika. I didn't realize saffron was so expensive (was going to be the first time I used it) so I just left it out. It turned out so heavenly! Next time I'll make it exactly. First time using gnocchi (didn't really like it). I put it in a bowl and made the banana spiced fritters amazing together. I'm so in love with this website I'm able to explore and make different things that helps me lose weight! Pros: Made Chicken Tender Spicy Cons: Sauce was watery than thick Read More
Rating: 4 stars
Becoming a favorite Delicious recipe. Have made it several times now. First time with only regular paprika definitely improved the flavor subsequent times with using the smoked paprika. The amount of liquid seemed too much when reading the recipe and indeed was too much when making. The first time I had to stop after the 3 cups of wine didn't add any broth at all. Since then have added varying amounts of wine and broth usually ending up with about 3 1/2 cups liquid and draining the tomatoes so more can be added as needed. Overall delicious and with leftovers. Kids even like it which is always a plus. Pros: Delicious hearty plentiful Cons: Time intensive Read More
Rating: 5 stars
Family favorite! Very forgiving of substitutions This seems time consuming but hit the "easy button" and throw in quartered bone-in chicken and whole sausages and let is stew. You can skim off any fat later. I've successfully substituted a 1/2 beer for all the wine with additional chicken stock and substituted paprika for Pimenton. There is no substitute for the saffron though. Kids love it over linguine. Freezes very well. Pros: Very forgiving of substitutions. Cons: Hour and a half cooking time - its so hard to wait - the smell is so incredible Read More