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.
| Servings | Prep Time |
| 16 servings | 1 hour |
| Cook Time |
| 70 minutes |
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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.
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Ingredients
- 1 tbsp olive oil extra virgin
- 8 oz linguisa or spanish chorizo, diced
- 3 cups onion chopped
- 2 tbsp garlic finely chopped
- 2 tbsp pimenton de la vera
- 2 lb boneless, skinless chicken thighs trimmed, cut into 1" chunks
- 1/2 tsp kosher salt
- pepper
- 3 cups white wine
- 4 cups diced tomatoes seeded, fresh or canned
- 2 cups chicken broth reduced sodium
- 1/4 cups flat leaf parsley chopped
- 1 pinch saffron
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