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Chicken and Andouille Sausage Ragù

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This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. What to drink: Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.

Serves

Makes 6 servings

Ingredients

9 chicken thighs with skin and bones (about 4 pounds) — well trimmed
2 tablespoons olive oil
1 pound 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
0.5 cup fresh marjoram — chopped, from about 2 large bunches
6 garlic cloves — minced
1 teaspoon lemon peel — grated
¼ teaspoon dried crushed red pepper
1 cup dry white wine
2 cans diced tomatoes in juice — 14 1/2-ounce
2 cups low-salt chicken broth

Method

1
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.
2
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 1/4 cup 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.
3
Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup 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.