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
When its cold outside this recipe will make you forget the weather.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- 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
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