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Chicken & Andouille Sausage, served over campanelle pasta with parsley butter. An amazing stew that gets it's most distinctive flavor from the addition of fresh marjoram.

Stew

9 chicken thighs with skin and bones (about 4 pounds), well trimmed
(I use boneless)
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

Parsley butter
1 cup (packed) coarsely chopped fresh Italian parsley
2 teaspoons (packed) grated lemon peel
1 garlic clove, peeled
1/2 cup (1 stick) unsalted butter, room temperature

Pasta
1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta

DIRECTIONS

Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

For parsley butter:
Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

For pasta:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta; toss to coat. Season to taste with salt and pepper.