Chicken and Andouille Sausage Ragù

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This hearty chicken and andouille sausage ragù is a sophisticated take on a classic comfort dish, offering a wonderful depth of flavour and a spicy kick. By simmering chicken thighs on the bone with smoky sausage, fragrant marjoram, and a splash of white wine, you create a rich, savoury sauce that is both nourishing and deeply satisfying. It is an excellent high-protein option for those seeking a filling meal that feels indulgent yet wholesome.

Perfect for a weekend dinner or a batch-cooking session, this ragù only improves with time, making it an ideal choice for preparing a day in advance. The combination of succulent poultry and piquant sausage pairs beautifully with the textured edges of campanelle pasta, which catches the sauce perfectly. Serve it at your next family gathering for a rustic, homemade meal that is sure to become a cold-weather favourite.

Ingredients for Chicken and Andouille Sausage Ragù

9 chicken thighs with skin and bones (about 1.8kg ), well trimmed
2 כפות שמן זית
450g chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
3 medium carrots, peeled, diced
2 large onions, chopped
80g chopped fresh marjoram (from about 2 large bunches)
6 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 כפיות פלפל אדום כתוש יבש
240 מ"ל יין לבן יבש
2 14 1/60g cans diced tomatoes in juice
475 מ"ל ציר עוף דל מלח
Campanelle Pasta with Parsley Butter

How to make Chicken and Andouille Sausage Ragù

Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 40g marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 725ml , about 20 minutes. Stir in remaining 40g marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.