Italian Gravy W/ Chicken and Sausage

READY IN: 4hrs
Recipe by Chicagoland Chef du

From Jeff Smith, "Cooking with Wine" I have been making it for over 20 years.

Top Review by KatieGT

This was excellent -- a thick, rich sauce with great flavorings. I doubled the chicken, reduced the broth to two cups, added a can of diced tomatoes and doubled all of the spices. I chopped the onions, celery and carrots together in the food processor. Applegate Sweet Italian Sausage kept the fat and the sodium down. Next time I'll cut the chicken into small pieces before cooking. My honey said this was a great winter stew -- I'll be making it again. Thanks!

Ingredients Nutrition


  1. In a deep pot:.
  2. Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
  3. Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
  4. Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
  5. Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
  6. Break up / shred chicken with wooden spoon as it becomes tender while simmering.
  7. Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
  8. Freezes well.

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