Rating: 4.31 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2009

Gallery

Recipe Summary test

total:
2 hrs 10 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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 tienda.com.

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 tienda.com. It will keep in an airtight container for several years.

Nutrition Facts

1/2 cup
185 calories; protein 16.1g; carbohydrates 7.2g; dietary fiber 1.4g; sugars 3g; fat 6.7g; saturated fat 1.8g; cholesterol 37.8mg; vitamin a iu 905.5IU; vitamin c 10.1mg; folate 18.6mcg; calcium 25.4mg; iron 1.2mg; magnesium 23.8mg; potassium 313.8mg; sodium 230.2mg; thiamin 0.1mg.

1 vegetable, 2 medium-fat meat

Advertisement