6 Boneless, skinless chicken thighs, each cut into 3 pieces longwise
1 tablespoon olive oil
4 andouille sausages or fully cooked spicy smoked sausage, cut into 1/2-inch rounds
2 large carrots, cut into 1/2-inch chunks
1 large onion, chopped
1/4 cup mixed herbs, chopped (I used rosemary, sage, parsley and thyme naturally, it was what I had.)
3 cloves garlic, minced
1 teaspoon grated lemon peel, from one whole lemon
1/8 to 1/4 teaspoon dried crushed red pepper flakes
1/2 cup dry white wine
1 (14 1/2 oz can) fire-roasted diced tomatoes in juice
1 cup low-salt chicken broth
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken 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 herbs, 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 and sausage and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
Using slotted spoon, transfer chicken and sausage to bowl. Boil liquid in pot until reduce, about 20 minutes. Season to taste with salt and pepper. Return chicken and sausage to pot. Spoon ragu over rice or pasta