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!
Iberian-Style Sausage & Chicken Ragù
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.
12 Reviews for Iberian-Style Sausage & Chicken Ragù
This meal took awhile for me to make, mostly taking the skin off the chicken. I used bone in chicken thighs and by the time I was ready to eat, the meat was falling off the bone. Delicious.
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.
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.
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
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