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Iberian-Style Sausage & Chicken Ragù

November/December 2009

Your rating: None Average: 3.9 (65 votes)

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.



READER'S COMMENT:
"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. "
Iberian-Style Sausage & Chicken Ragù Recipe

12 Reviews for Iberian-Style Sausage & Chicken Ragù

10/26/2010

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.

Comments
11/02/2009
Anonymous

Made it with the store brand smoked chirizo and a mixture of half sharp paprika and smoked paprika since our grocery store didn't have pimenton. Definitely liked this. I will make it again with all the right ingredients.

Comments (1)

2 comments

 
hhthomas8 wrote 3 years 24 weeks ago

Mine didn't cook up nearly as thick as the picture would suggest. Tasty, but watery.

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