Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Chicken & Andouille Ragu

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

4 chicken boneless, skinless chicken breast halves
2 Tablespoons olive oil
1 lb. Chicken Andouille Sausage
2 medium carrots, peeled and diced
1 large onion, chopped
1 teaspoon dried marjoram
1 teaspoon dried basil
1 bay leaf
4 large garlic cloves, minced
1/4-1/2 teaspoon dried red pepper flakes (to taste)
1 cup dry red wine
2 (14.5 oz.) cans of diced tomatoes
2 cups gf Chicken Stock

Directions

Cut the chicken into 1-1/2 inch cubes. Season chicken pieces with salt and freshly ground black pepper. Heat the olive oil in a large, heavy dutch oven over medium-high heat. Add the chicken pieces and brown on all sides. Transfer to a plate. Add the chicken andouille sausage and brown, about 5 minutes. Using a slotted spoon transfer the sausage to the plate with the chicken. Add the carrots and onions to the pan and sauté until the onions are tender, about 8-10 minutes. Add the marjoram, basil, bay leaf, garlic and red pepper flakes. Sauté for a couple of minutes. Add the wine. Let the mixture boil for about 3-5 minutes or until the wine is reduced by half. Add the chicken stock and the tomatoes and bring to a boil. Add the reserved chicken and sausage. Reduce the heat, cover and simmer for about 20-30 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve over gf pasta.

Tips

This is great served over gf spiral pasta. Toss the pasta with a little fresh Italian parsley, butter and salt, then top with this flavorful ragu.

Recommended Tools