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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Place chicken thighs, skin side down, on work surface. Using sharp knife,
cut each thigh lengthwise along each side of bone, forming 2 pieces of meat
(some meat may remain on bones); reserve bones.
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and
bones with salt and pepper. Working in batches, saut in pot until brown,
about 6 minutes per batch. Transfer to bowl. Add sausage to pot and saut
until brown, about 5 minutes. Using slotted spoon, transfer to bowl with
chicken. Add carrots and onions to pot and saut until onions are tender
and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel,
and crushed red pepper; saut 2 minutes. Add wine and boil until reduced
by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to
boil. Add chicken, bones, sausa
ge, and any accumulated juices from bowl.
Reduce heat, cover, and simmer until chicken is cooked through, about 35
minutes.
Using slotted spoon, transfer chicken and sausage to bowl; discard bones.
Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in
remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return
chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm
over medium heat before serving.)
Contributor: Bon Appetit February 2003
Ingredients:
9 chicken thighs
2 Tablespoon(s) olive oil
1 Pound(s) chicken andouille sausage; sliced into rounds
3 carrot; diced
2 Cup(s) onion; chopped
12 Teaspoon(s) marjoram; chopped
6 Tablespoon(s) garlic; minced
1 Teaspoon(s) lemon peel; grated
1/4 Teaspoon(s) crushed red pepper flakes
1 Cup(s) white wine
1 14 1/2 oz can diced tomatoes; in juice
2 Cup(s) chicken broth |
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