Ragout of Chicken and Sausage

Ragout of Chicken and Sausage is a hearty winter stew has rich, deep flavours that are stunning. The flavours improve if the ragout has the opportunity to rests in the refrigerator overnight. The combination of the sausage and chicken in a lovely thick sauce with vegetables, red wine and chicken stock. This is an easy main dish that even I can cook.

Ragout of Chicken and Sausage

When its cold outside this recipe will make you forget the weather.

4.84 from 25 votes

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Course: Main Dish, Sauce, Side Dish

Cuisine: French

Keyword: Alcohol, Chicken, Herbs, Sausage, Stock, Vegetables

Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 1047kcal

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Ingredients

 

MetricImperial

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 lbs chicken pieces
• 3 large onions sliced
• 2 cloves garlic finely chopped
• 1 whole bay leaf laurel
• 1/4 tsp dried thyme
• 1 large tomato chopped
• 3 cups dry red wine
• 1 cup chicken stock
• 1 1/2 tbsp all-purpose flour See note
• 3 large sausages your favourites, sliced
• 1/3 bunch parsley chopped
• salt to taste
• ground pepper to taste

Instructions

• Heat the butter and oil in a large heavy pot over high heat and brown the chicken pieces on all sides. Repeat with the sausages to seal in the flavours
  2 tbsp unsalted butter, 1 tbsp olive oil, 3 lbs chicken, 3 large sausages
• Remove the chicken to a temporary plate and, in the same pot, cook the onions until lightly browned, 10 to 15 minutes.
  3 large onions
• Season the chicken with salt and pepper and return it to the pot.
  salt, ground pepper
• Add the garlic, bay leaf, thyme, tomato, wine, and chicken stock and bring to a boil.
  2 cloves garlic, 1 whole bay leaf, 1/4 tsp dried thyme, 1 large tomato, 3 cups dry red wine, 1 cup chicken stock
• 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.
  1 1/2 tbsp all-purpose flour
• Spoon the sauce over the chicken and garnish with chopped parsley.
  1/3 bunch parsley

Notes

Note:

• Blend the flour and butter into a paste

Nutrition

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