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Chicken & Sausage in Tomato Sauce

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Submitted by hermosaf

Italian Sunday gravy with browned chicken legs and thighs, hot Italian sausage, hand-crushed tomatoes, red wine, and garlic. Serve over pasta with freshly grated Parmesan.

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

If your Italian grandmother didn’t make this, somebody else’s did. This is old-school Sunday gravy: the kind that simmers on the stove for an hour while the whole family drifts into the kitchen following their noses.

Four pounds of hot Italian sausage and bone-in chicken get seared hard in olive oil, building a deeply browned base. Hand-crushed canned tomatoes and tomato paste go into the pot with garlic, basil, and a half cup of dry red wine that deglazes all those caramelized drippings from the skillet.

The sausage simmers first, then the chicken joins in. By the time everything’s done, you’ve got a thick, meaty, wine-kissed tomato sauce that clings to pasta like it was born there.

Kitchen Tips

  • Prick the sausages before searing. This lets the fat render out during cooking so you get crispy casings instead of greasy, bloated links.
  • Crush the tomatoes by hand. It gives the sauce a rustic, chunky texture that a blender or food processor can’t replicate. Get your hands in there.
  • Deglaze the skillet separately with the wine, then add it to the pot. Those browned bits stuck to the pan are liquid gold, and the wine pulls every bit of flavor off the surface.

Ingredients

¼ 59
CUP ML OLIVE OIL
4 4
CLOVES CLOVES GARLIC
peeled, minced
2 ½ 1.1
1 ½ 680.4
4 4
EACH EACH CHICKEN LEG *
4 4
56 1618.4
OUNCES ML/G TOMATOES, CANNED
6 173.4
OUNCES ML/G TOMATO PASTE
½ 7.5
TABLESPOON ML BASIL
dried
½ 118
CUP ML RED WINE
dry *

Directions

Heat Oil in a large heavy skillet.

Add the garlic and sauté until light golden.

Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil.

Remove and set aside, covered.

Brown chicken well on all sides in the same skillet.

Remove and set aside, covered.

Pour 1 tablespoon of the drippings into a large Dutch oven or casserole.

Discard remaining drippings or save them for another use.

Crush the tomatoes with your hands and add them, with their juice, to the drippings.

Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.

Simmer, uncovered, for 15 minutes.

Add the sausage and simmer, covered, for 20 minutes.

Add the chicken, cover, and simmer for 20 minutes more.

Meanwhile, deglaze the skillet with the wine.

Stir wine into the sauce and simmer for a final 10 minutes.

Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 902 69% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 3065mg 128%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 93g
Vitamin A 14% Vitamin C 44%
Calcium 13% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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