PASTA WITH BRAISED CHICKEN AND SAUSAGE RECIPE
Tender chicken braised with hot Italian sausage, tomatoes, white wine, and garlic makes a delicious topping for pasta.
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Servings: 6 servings
Calories: 760kcal
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs, or a whole chicken cut into 10 pieces
- kosher salt, to taste
- freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, each link cut in half
- 1 medium yellow onion, medium dice
- 2 cloves garlic, minced
- 1 cup white wine
- 1 28-ounce can crushed tomatoes
- 1 3/4 cups chicken stock, or low-sodium chicken broth
- 1 pound small pasta such as shells, rigatoni, or orecchietti
- 1/4 cup torn basil leaves
Instructions
- Season the 2 1/2 pounds chicken pieces generously with kosher salt and freshly ground pepper on all sides. Heat the 2 tablespoons olive oil over medium-high heat in a large 5-quart braiser or Dutch oven. Once shimmering, add the chicken skin side down and cook undisturbed until golden brown, about 8 minutes. Flip and brown the other side. Transfer the chicken to a baking sheet.
- Add the 1 pound spicy Italian sausage to the same pan and brown on both sides. Transfer to the baking sheet with the chicken.
- Add the 1 medium diced yellow onion to the pan and season with salt and pepper. Cook, stirring occasionally, until it begins to soften and brown. Add the 2 cloves minced garlic and cook for about 30 seconds.
- Pour in the 1 cup white wine and scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce to a simmer. Add the 28-ounce can crushed tomatoes and 1 3/4 cups chicken stock and stir to combine.
- Return the chicken and sausage to the pan. Cover and gently simmer over low heat until the chicken and sausage are cooked through and the chicken is tender, about 40 minutes. Taste the sauce and add more salt if needed.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add the 1 pound small pasta and cook according to the package instructions. Drain and return the pasta to the pot. Spoon several spoonfuls of sauce over the pasta and toss to coat.
- Transfer the pasta to a serving dish. Top with the chicken and sausage, spoon additional sauce over everything, and sprinkle with the 1/4 cup torn basil leaves before serving.
Notes
- Cooking Time Variations: While the recommended cooking time for this braised chicken recipe is about an hour, you can extend it for even more flavor. Consider simmering the dish for up to 2 hours if you have the extra time. This will help to further concentrate the flavors and make the chicken even more tender.
- Customizing the Spiciness: If you prefer a milder version, feel free to substitute the spicy Italian sausage with sweet Italian sausage. This way, you can still enjoy the flavorful combination of sausage and chicken without the added heat.
- Freezing and Reheating: This braised chicken dish can be easily frozen for later consumption. Once cooled, store it in an airtight container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating. To ensure it is thoroughly heated, use a sauté pan and warm the thickest part of the chicken until it reaches the desired temperature.
- Pairing Suggestions: While serving the braised chicken and sausage with pasta is delightful on its own, consider adding complementary side dishes to enhance the meal. A simple arugula and spinach salad can provide a refreshing contrast, while crusty bread can be used to mop up the delicious sauce. Feel free to get creative and experiment with different sides to suit your taste preferences.