Chicken and Andouille Sausage Ragù

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 बड़े चम्मच जैतून का तेल
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 लहसुन की कलियाँ, कटी हुई
1 teaspoon grated lemon peel
1/4 चम्मच सूखी पिसी हुई लाल मिर्च
240 मिलीलीटर सूखी सफेद वाइन
2 14 1/60g cans diced tomatoes in juice
475ml कम नमक वाला चिकन शोरबा
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.