Dec 8, 2010

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)
5 sweet or hot Italian sausages
2 tablespoons good olive oil
1 large onion, cut any which way you want (that’s how she always did it)
3 cloves garlic, finely sliced
1 teaspoon of dried Italian seasoning
2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)
1/2 cup (112g) tomato paste (one small can)
A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)
1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

1 comment:

Our Happy Medium said...

I made this the other night was so good! I didnt have time to simmer for 6 hrs.... I just cooked the meat then the onions and garlic add the tomatoes and paste and mushrooms!! LOVED IT!

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