Italian Gravy W Chicken and Sausage
Immerse yourself in the rich, comforting flavors of Italian cuisine with this hearty Italian Gravy with Chicken and Sausage recipe. Perfectly seared bone-in chicken thighs and golden Italian sausage links are simmered to tender perfection in a robust tomato sauce infused with garlic, onions, and fragrant dried herbs like oregano and basil. A hint of sugar balances the acidity of the crushed tomatoes and tomato paste, while fresh basil leaves add a burst of vibrant flavor in the final moments of cooking. This slow-cooked masterpiece takes just 15 minutes to prep and is ideal for serving over pasta, creamy polenta, or alongside crusty bread to soak up every drop of the savory sauce. Whether you're preparing a cozy Sunday dinner or a crowd-pleasing family meal, this dish promises to deliver authentic Italian comfort with every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces Italian sausage links (mild or hot)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 cup water
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 0.25 cup fresh basil leaves, chopped
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper on both sides.
Sear the chicken thighs in the hot oil until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the sausage links. Cook until browned on all sides, about 4 minutes. Remove the sausages and set them aside with the chicken.
Reduce the heat to medium and add the diced onion to the pot. Cook, stirring frequently, until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the tomato paste, cooking for 1-2 minutes to caramelize it slightly.
Add the crushed tomatoes, tomato sauce, and water. Stir to combine.
Add the dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using). Stir well.
Return the chicken and sausage to the pot, nestling them into the sauce.
Bring the sauce to a gentle simmer. Lower the heat to low, cover partially, and let the sauce cook for 1.5-2 hours, stirring occasionally to prevent sticking.
During the last 15 minutes of cooking, stir in the fresh basil leaves for added flavor.
Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or sugar to balance the flavors.
Serve the Italian gravy over cooked pasta, polenta, or with crusty bread. Enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 12.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
