Name: Chicken and Andouille Sausage Ragù
Yield: 6 Servings
Ingredients: 9 chicken thighs with skin and bones (about 4 pounds), well trimmed; 2 tablespoons olive oil; 1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds; 3 medium carrots, peeled, diced; 2 large onions, chopped; 1/2 cup chopped fresh marjoram (from about 2 large bunches); 6 garlic cloves, minced; 1 teaspoon grated lemon peel; 1/4 teaspoon dried crushed red pepper; 1 cup dry white wine; 2 14 1/2-ounce cans diced tomatoes in juice; 2 cups low-salt chicken broth; Campanelle Pasta with Parsley Butter (click for recipe)

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