This rustic dish shows how easy it is to braise any type of meat in a tomato sauce. The results are tender, flavourful and perfect for any type of pasta. This is a hearty meal in a bowl.
Yield: Serves 4
few splashes olive oil
6 skin-on & bone-in chicken thighs
4 Italian sausages
2 large onions, diced
1 whole head garlic cloves, peeled
1 red bell pepper, diced
1 green bell pepper, diced
1 cup your favourite red wine
1 28 ounce can tomatoes
1 teaspoon dried oregano
2 bay leaves
a sprinkle or two sea salt and freshly ground pepper
1 1 pound box favourite pasta
Splash enough olive oil into a large sauce pot to cover the bottom with a thin film. Begin heating over medium-high heat.
Pat the chicken thighs dry with paper towels. Carefully add them to the pot, skin sides down. If there is still room, add the sausages. Patiently brown the chicken and sausages on both sides. When they are golden brown and beautiful, remove them from the pan and set aside on a plate.
Drain some of the fat from the pan and put it back on the heat. Add the onions and stir for a few minutes until their moisture dissolves any lingering brown bits on the bottom of the pan. When the onions begin to caramelize and turn golden brown, add the garlic. Continue cooking for a few minutes longer.
Return the chicken and sausages to the pan and then toss in the bell peppers. Pour in the wine and tomatoes and add the oregano and bay leaves. Season to taste with salt and pepper. Bring to a boil, then lower the heat just enough to maintain a simmer. Cover with a tight-fitting lid, and continue simmering until the chicken is cooked through and tender, about 1 hour or so.
When you are almost ready to serve, cook the pasta in lots of boiling salted water. Drain the pasta and pour into a large festive bowl, ladle the sauce over the pasta and serve immediately!
You may use any cut of chicken or type of sausage to make this dish. Beef short ribs work well too. Try adding a head of chopped fennel to the sauce along with the peppers
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.