Iberian-Style Sausage and Chicken Ragù

  • Active Time 1h
  • Total Time 2h 10m

about 8 cups, for 16 servings

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.

ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces linguisa (Portuguese-style sausage) or Spanish-style chorizo, diced
  • 3 cups chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons Pimentón de la Vera (see Tip)
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 3 cups white wine
  • 4 cups diced seeded tomatoes or canned diced tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup chopped flat-leaf parsley
  • 1 generous pinch saffron threads (see Tip)

directions

Heat the oil in a large pot or Dutch oven over medium heat and add the sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add the onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.

Sprinkle Pimentón de la Vera over the onion mixture; stir to coat. Cook for 1 minute. Add the chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add the wine and increase heat to high; cook until the wine is reduced by about 1/3, about 8 minutes.

Stir in the 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.

Tip: &lt;br&gt;Notes: Spain is known for its superb paprika called Piment&amp;#243;n de la Vera, which has a smoky flavor. The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. It will keep in an airtight container for several years. <br><br>Make Ahead: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10180

nutrition information per serving

185 calories; 7g total fat; 2g total saturated fat; 38mg cholesterol; 230mg sodium; 7g carbohydrates; 1g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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