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Chicken & Italian Sausage Ragu Recipe

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This recipe for Chicken & Italian Sausage Ragu is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds boneless, skinless chicken thighs, quartered
1 pound sweet or hot (depends on your taste) Italian Sausage, cut into 1 inch pieces
2 tbsp olive oil
1 Large sweet red pepper (or 2 smaller ones, cut into 1/4 inch strips)
1 Large green bell pepper (or 2 smaller ones, cut into 1/4 inch strips)
1.5 cups dry red wine
2 28 oz cans peeled plum tomatoes, drained and broken up
2 tbsp tomato paste
2 tbsp (or more) chopped fresh garlic
1 tsp dried oregano
1/3 to 1/2 cup chopped fresh Italian parsley (or used dried if not Italian)
Salt and pepper
Directions:
Directions:
Heat oil in a heavy pan or dutch oven over medium heat. Add sausage and cook 5-8 minutes until browned . Remove with slotted spoon. Add chicken thighs and brown. Remove as browned. Remove and discard all but 1 TBSP oil from the pan. Reduce heat and add peppers and cook 2 minutes, stirring often. Add the garlic, stir then add all remaining ingredients. Stir well and replace chicken and sausage in the pan. Cover and reduce heat to a simmer. Cook at a low simmer, covered for half an hour. Sauce is thin, but delicious. Serve in bowls with good, crusty bread and glass of red wine.
Personal Notes:
Personal Notes:
I discovered this one, on a very cold Valentine's Day. Terrific make ahead meal. Freezes well too.

 

 

 

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