This hearty winter stew has rich, deep flavours that improve if the ragout has the opportunity to rests in the refrigerator overnight.
Ragout of Chicken and Sausage
- 2 tbsp butter 30 ml
- 1 tbsp olive oil 15 ml
- 3 lbs chicken parts 900-1350 g
- 3 large onions sliced
- 2 cloves garlic finely chopped
- 1 whole bay leaf laurel
- 1/4 tsp dried thyme 1 ml
- 1 large tomato chopped
- 3 cups dry red wine 750 ml
- 1 cup chicken stock 250 ml
- 1 1/2 tbsp all-purpose flour 22 ml, See note
- 1 1/2 tbsp butter 22 ml
- 3 large sausages your favourites, sliced
- 1/3 bunch parsley chopped
- salt to taste
- ground pepper to taste
- Heat the butter and oil in a large heavy pot over high heat and brown the chicken pieces on all sides.
- Remove the chicken to a temporary plate and, in the same pot, cook the onions until lightly browned, 10 to 15 minutes.
- Season the chicken with salt and pepper and return it to the pot.
- Add the garlic, bay leaf, thyme, tomato, wine, and chicken stock and bring to a boil.
- Reduce the heat and simmer tightly covered until the chicken is cooked through, about 20 minutes.
- Transfer the chicken pieces to a serving platter.
- Skim off and discard as much fat as possible from the liquid in the pot.
- Stir the flour mixture into the liquid, stirring to thicken it slightly.
- Spoon the sauce over the chicken and garnish with chopped parsley.
- Blend the flour and butter into a paste