It's pretty raw and I hope over time I will learn how to edit a bit more but for now here it is.
Just click or copy and paste! It's about 17 minutes long and here's the recipe I'm cooking.
It's on facebook at: https://www.facebook.com/philliscareythecasualgourmet/videos/316685009407589
or on Youtube at: https://www.youtube.com/watch?v=IrrDfkVcVyI
Chicken and Sausage Ragu
Serves 6.
4 T. olive oil, divided use
1 onion, coarsely chopped
1 lb. Italian sausage, coarsely crumbled
1 1/2 to 2 lbs. boneless chicken, breast or thigh, cut into 1 inch pieces
Salt and pepper (or just pepper if using salty sun-dried tomatoes)
1-15 1/2 oz. can diced tomatoes
1/2 to 1 cup chicken broth (more if serving over pasta)
1/2 cup sun-dried tomatoes, coarsely chopped (soft or oil-packed)
3 rosemary sprigs
6 oz. frozen artichoke hearts, thawed
3 oz. cream cheese, softened
Freshly grated Parmesan or Romano cheese
Parsley for garnish
1. Heat 2 T. olive oil in a deep saute pan or a Dutch oven over medium high heat. Add the onion and cook until tender, 5 minute. Add the sausage and cook, stirring often until nicely browned. Does not have to be cooked through at this point. Remove mixture to a bowl.
2. Add remaining 2 T. olive oil to the pan. Season chicken with salt and pepper and add to pan. Cook, tossing occasionally until chicken is well browned, about 5 minutes. Remove chicken to the bowl with sausage.
3. Add the tomatoes and chicken broth to the pan. Bring mixture to a boil, scraping up the browned bits from the bottom of the pan. Return the chicken and sausage to the pan and add the sun-dried tomatoes and rosemary to the mixture. Bring to a simmer and then lower heat, cover and cook about 10 minutes or until chicken and sausage are cooked through.
4. Stir cream cheese into the ragu, a bit at a time. Until smooth and creamy. You may remove the chicken and sausage to do this if you are worried about overcooking the chicken. I do this more often when using chicken breast rather than chicken thighs.
5. Serve as is or over pasta or polenta, sprinkled with cheese and parsley. Enjoy!
