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Ep 13

Chicken and Sausage Ragu with Polenta

(serves 4)


1 lb chicken pieces, ie wings, drumsticks, thighs

2 sausage links, sweet or hot

¼ cup extra virgin olive oil

1 small onion, chopped

1 clove garlic, chopped

2 sprigs rosemary

3 Tbsp. tomato paste

½ cup white wine

1 cup vegetable broth

1 Tbsp flour

salt and pepper


1. In a non stick frying pan, place chicken skin side down and sear on all sides. Remove chicken

from pan and set aside. In the same pan cook sausage until almost done.

2. In a dutch oven, heat oil and sauté onion until translucent. Add garlic, rosemary, chicken, sprinkle

with flour add tomato paste and mix well. Add wine and allow to evaporate. Add salt, pepper and


3. After cooking for 30 minutes add sausage cut into 1 ½ “ pieces. Continue cooking until chicken is

cooked and serve with hot polenta. Chicken is cooked when the meat detaches from the bone.