Ragoût fumé au poulet et à la saucisse

Ingrédients

• 1 tablespoon olive oil
• 1 pound spicy kosher sausage of your choice (cut into 1-inch pieces)
• 1 4-pound whole chicken cut into eighths, then cut each breast in half
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon pimenton (smoked paprika, or Hungarian hot paprika)
• 1 medium onion (sliced)
• 4 cloves garlic (smashed)
• 1/2 cup sliced sun-dried tomatoes (if possible use ones packed in oil)
• 1 pound small potatoes (purple Peruvian, fingerling, red bliss or baby Dutch, halved)
• 1/4 cup white wine
• 1 tablespoon cornstarch (optional)
• 1/4 cup finely chopped flat-leaf parsley

Préparation

1. 1

   Preheat the oven to 350°F.

2. 2

   Line a plate with paper towels. Heat oil in a Dutch oven over medium heat, and cook sausages until they are lightly browned and have rendered their fat, about 3 minutes. Transfer sausages to the prepared plate and reserve.

3. 3

   Pat chicken dry with paper towels, and season with salt, pepper and paprika. Add chicken to pan, skin-side down, and cook in sausage fat, over medium heat, until nicely browned, about 10 minutes. Add onion, garlic, tomatoes, potatoes, wine, and reserved sausage.

4. 4

   Cover and bake until the chicken and potatoes are tender, 30 to 45 minutes.

5. 5

   If you prefer a thicker sauce, create a slurry by combining cornstarch with 2 tablespoons water and stir into the sauce. Bring to a boil and repeat if necessary. Sprinkle with parsley and serve family style.

6. 6

   Serve with Sautéed Garlicky Kale

7. 7

   Cut leaves from 2 bunches of kale into wide ribbons; discard the center stems. Rinse with cold water. Shake the residual water off the leaves, but do not dry completely. In a large skillet, over medium heat, heat 2 tablespoons olive oil and add 2 cloves crushed garlic and a generous pinch of red pepper flakes. Drop kale into the skillet, toss and cook until the leaves wilt and are nicely coated with oil. Reduce the heat to a simmer, cover, and cook for about 15 minutes. Season to taste with salt and pepper.