Alcohol Chicken Europe French Sauce Vegetables

Ragout of Chicken and Sausage

Ragout of Chicken and Sausage -
Written by lucywg

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 -

Ragout of Chicken and Sausage

When its cold outside this recipe will make you forget the weather.
4.84 from 24 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish, Sauce, Side Dish
Cuisine: French
Keyword: Chicken, Sausage
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 1047kcal



  • 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


Sodium: 1523mg | Sugar: 1g | Fiber: 0.4g | Potassium: 992mg | Cholesterol: 307mg | Calories: 1047kcal | Monounsaturated Fat: 20g | Polyunsaturated Fat: 10g | Saturated Fat: 16g | Fat: 53g | Protein: 93g | Carbohydrates: 9g