Iberian-Style Sausage & Chicken Ragù |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. From Ingredients:
1 tablespoon extra-virgin olive oil |
8 ounces chorizo, diced |
3 cups chopped onion |
2 tablespoons garlic, finely chopped |
2 tablespoons paprika (pimentón de la vera) |
2 pounds boneless skinless chicken thighs , trimmed and cut into 1-inch chunks |
1/2 teaspoon kosher salt |
1 freshly ground black pepper |
3 cups white wine |
4 cups diced tomatoes |
2 cups low-sodium chicken broth |
1/4 cup parsley, chopped |
1/8 tsp (generous pinch) saffron threads |
Directions:
1. 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.
2. 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.
3. 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.
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