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Chicken and Sausage Stew gets a jump-start with jar marinara sauce that will make this meal much quicker and adds body and enriches the color and. The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and.
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Ingredients requirements Chicken and Sausage Stew:
- Make ready 2 lb - boneless, skinless chicken thighs
- Require 1 1/4 lb for Italian sausage links, hot or sweet or a combination
- Need 20 of slices of pepperoni
- Get 1 tbsp of butter, salted or unsalted
- Need 1 of large onion, chopped
- Provide 3 for garlic cloves, minced
- Prepare 1 - red bell pepper, cut into strips
- Need 2 poblano peppers, cut into strips
- Give 8 oz for button mushrooms
- Require 1 of celery stalk, sliced
- Provide 1 of large or 3 small carrots, sliced
- Make ready 1/4 cup of dry white wine
- Get 28 oz of can of whole italian tomatos with juices
- Require 1 - 15 ounce can diced tomatoes with juices
- Give 2 cup of low sodium chicken broth
- Need 1/2 cup of heavy cream
- Take for salt and pepper throughout recipe to taste
- You need 1 tsp of Italian seasoning
- You need 1/4 tsp of red pepper flakes
- Need 1 tsp - hot sauce, such as Frank's brand
- Make ready 1 1/2 tbsp for cornstarch mixed with 1 1/2 tablespoons cold water
- Get 1/4 cup of fresh grated romano cheese
- Need 1/4 cup fresh chopped basil
Remove chicken from the bones; chop and add to the stew. This stew cooks slowly, slowly, for fabulous flavors. This stew cooks slowly, slowly, for fabulous flavors. Add the green beans just before serving to preserve their vibrant color.
Chicken and Sausage Stew instructions:
- In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
- Pat chicken thighs dry and season with salt and pepper. Add butter to skillet and melt and add chicken thighs and cook just until golden, only 1 to 2 minutes per side, it will cook more later. Remove to plate
- Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate
- Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
- Add white wine to skillet and increase heat and cook until wine is almost gone
- Transfer vegetables and any liquid in skillet to stockpot or dutch oven, add sausage, cut into 1 inch slices, chicken thighs, all tomatos, broth, cream, italian seasoning, red pepper flakes, hot sauce, and salt and pepper to taste
- Cook, uncovered on low, for 1 1/2 hours, stirring occasionally. Then remove chicken thighs too a bowl. Increase heat to a simmer and slowly, while stirring drizzle in the cornstarch mixture and cook until stew thickens some. About 4 minutes. Add romano cheese, and basil and return chicken, broken into bite size chunks. Then serve
- Serve hot garnished with reserved pepperoni and additional grated romano cheese. Serve over pasta, rice or potatos or in a bowl with crusty bread for dipping
MORE+ LESS Slow cooked chicken and beans in this Chicken, Sausage, and White Bean Stew make for a protein-packed winter-ready meal. Back to Bean and Chicken Sausage Stew. Add more oil if the pan seems dry. Sprinkle generously over the stew and then place the pot in the oven. The perfect stew to serve all year round, but is extra good on a cold day.
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