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Iberian-Style Sausage & Chicken Ragù

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  2 Hours 10 Minutes
  about 8 cups, for 16 servings
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.

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

Notes: Spain is known for its superb paprika called Pimentón 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.
Iberian-Style Sausage & Chicken Ragù Recipe at Cooking.com
DIRECTIONS
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 Pimentón 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Nutrition Facts per Serving
Yield:   about 8 cups, for 16 servings
Calories: 185
Fat. Total: 7g
Protein: 16g
Carbohydrates, Total: 7g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 38mg
Sodium: 230mg
% Cal. from Fat: 34%
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