Zutaten für Italian Gravy W Chicken And Sausage
- 15 oz can tomato puree
- Tomato Paste
- 4 cups chicken stock
- Dry Red Wine
- 2 tablespoons olive oil
- Yellow Onions
- Celery & Leaves
- 1 large carrot, chopped
- Flat Leaf Italian Parsley
- White Button Mushrooms
- 1/2 teaspoon red pepper flakes (optional)
- Dried Oregano
- Dried Rosemary
- Bay Leaves
- Dried Basil
- Whole Cloves
- Fresh Ground Black Pepper
- Sugar
- Boneless Skinless Chicken Breasts
- Italian Sausage
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Zubereitung von Italian Gravy W Chicken And Sausage
- In a large, deep pot or Dutch oven, brown 1 lb Italian sausage over medium heat, breaking it up with a spoon. Remove sausage and set aside on a paper towel-lined plate.
- Add 2 tablespoons olive oil to the pot. Sauté 1 large onion (chopped), 4 cloves garlic (minced), 2 stalks celery (chopped), and 1 large carrot (chopped) until softened, about 5-7 minutes.
- Stir in 28 oz can crushed tomatoes, 15 oz can tomato puree, 4 cups chicken stock, and 1 cup dry red wine (such as Chianti).
- Add the cooked sausage back to the pot. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (optional), 1/2 tsp salt, and 1/4 tsp black pepper.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours for a deeper flavor, stirring occasionally.
- After 2 hours, use a wooden spoon to gently shred the chicken as it becomes tender.
- Continue to simmer for another 30 minutes to allow the flavors to meld.
- Serve the gravy over your favorite cooked pasta (such as spaghetti or fettuccine). Top with freshly grated Parmesan-Reggiano cheese.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
47g
Fat
23g
Carbs
8g
