This is an excellent recipe! The ragu is even better made the day ahead and rewarmed. I like to make it the day before guests are coming and then slowly rewarm. Boneless thighs can be used to save time. It is a little time consuming, but worth it!! I have never had a disappointed guest. It is from Bon Appetit, February 2003

CHICKEN AND ANDOUILLE RAGU

9 chicken thighs with skin and bones (about 4 pounds), well trimmed
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 cans (14 1/2-ounces each) diced tomatoes in juice
2 cups low-salt chicken broth

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, saute in pot until brown, about 6 minutes per batch. Transfer to bowl.

Add sausage to pot and saute until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken.

Add carrots and onions to pot and saute until onions are tender and golden, about 10 minutes.

Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; saute 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 ragu over Campanelle Pasta with Parsley Butter.

CAMPANELLA PASTA WITH PARSELY BUTTER

FOR THE 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
FOR THE PASTA:
1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta
salt and pepper (to taste)

TO PREPARE THE 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.)

TO PREPARE THE PASTA:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.

TO SERVE:
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.