I’ve apparently started 2011 off in a total slackerish fashion, so my apologies for the lack of posts. For New Year’s Eve, I made the most amazing chicken & sausage ragu from my Bon Appetit cookbook. Having tried it once before, I decide to tweak it a little bit.
Here’s what you’ll need for my revised version:
* boneless, skinless chicken thighs (2 small packages)
* 2 packages of sausage – I went with chicken sausage, but choose whatever type you fancy
* 1 medium carrot, peeled and cut into small pieces
* 1 onion, chopped
* fresh thyme, about 1/2 a cup
* 6 garlic cloves, minced
* 1 tsp lemon zest
* crushed red pepper – a generous sprinkling, depending on your heat tolerance
* 1 cup dry white white
* 1-28 oz can diced tomatoes
*2 cups low salt chicken or vegetable broth (personally I like Whole Foods veggie broth)
Heat olive oil in a Dutch oven (or other large pot) over medium-high head and saute chicken until browned. Remove chicken and place in a bowl. Add the sausage and saute until brown.
Transfer cooked sausage to bowl with the chicken, where the two will discuss important world events or movie trivia 🙂 Add onions and carrots to pot and saute until the vegetables are tender. Add in thyme, garlic, lemon zest and crushed red pepper. I like a bit of heat, so I sprinkle the crushed peppers liberally. If you aren’t a fan of spicy, exercise a somewhat lighter hand while sprinkling.
Next, add the wine and boil until it is reduced by about half. Then add in the diced tomatoes in juice and broth and bring to a boil.
Add in the chicken and sausage, as well as any accumulated juices, cover and simmer on medium-low heat for approximately 35 minutes.
Personally I like to serve this with a lovely bowl of brown rice with steamed broccoli – nom!