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1
Place chicken thighs, skin side down, on work surface.
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2
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.
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3
Heat oil in heavy large pot over medium-high heat.
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4
Sprinkle chicken and bones with salt and pepper.
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5
Working in batches, saute in pot until brown, about 6 minutes per batch.
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6
Transfer to bowl.
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7
Add sausage to pot and saute until brown, about 5 minutes.
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8
Using slotted spoon, transfer to bowl with chicken.
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9
Add carrots and onions to pot and saute until onions are tender and golden, about 10 minutes.
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10
Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; saute 2 minutes.
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11
Add wine and boil until reduced by half, about 3 minutes.
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12
Stir in tomatoes with juices and broth; bring to boil.
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13
Add chicken, bones, sausage, and any accumulated juices from bowl.
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14
Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.
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15
Using slotted spoon, transfer chicken and sausage to bowl; discard bones.
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16
Boil liquid in pot until reduced to 3 cups, about 20 minutes.
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17
Stir in remaining 1/4 cup marjoram.
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18
Season to taste with salt and pepper.
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19
Return chicken and sausage to pot.
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20
(Can be made 1 day ahead.
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21
Cool slightly.
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22
Refrigerate uncovered until cold, then cover and keep refrigerated.
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23
Rewarm over medium heat before serving.)
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24
Spoon ragu over Campanelle Pasta with Parsley Butter.
