Chicken and Sausage Stew
Chicken and Sausage Stew

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Alright, don’t linger, let’s approach this chicken and sausage stew formula with 23 substances which are surely easy to have, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Chicken and Sausage Stew:
  1. You need 2 lb for boneless, skinless chicken thighs
  2. You need 1 1/4 lb for Italian sausage links, hot or sweet or a combination
  3. You need 20 slices of pepperoni
  4. Provide 1 tbsp - butter, salted or unsalted
  5. You need 1 of large onion, chopped
  6. You need 3 garlic cloves, minced
  7. Get 1 of red bell pepper, cut into strips
  8. Make ready 2 of poblano peppers, cut into strips
  9. Need 8 oz button mushrooms
  10. You need 1 - celery stalk, sliced
  11. Take 1 of large or 3 small carrots, sliced
  12. You need 1/4 cup dry white wine
  13. You need 28 oz of can of whole italian tomatos with juices
  14. You need 1 of 15 ounce can diced tomatoes with juices
  15. Require 2 cup for low sodium chicken broth
  16. You need 1/2 cup - heavy cream
  17. Require for salt and pepper throughout recipe to taste
  18. Make ready 1 tsp of Italian seasoning
  19. Give 1/4 tsp - red pepper flakes
  20. Make ready 1 tsp - hot sauce, such as Frank's brand
  21. Provide 1 1/2 tbsp for cornstarch mixed with 1 1/2 tablespoons cold water
  22. Provide 1/4 cup for fresh grated romano cheese
  23. Give 1/4 cup - fresh chopped basil
Chicken and Sausage Stew making:
  1. In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
  2. 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
  3. Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate
  4. Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
  5. Add white wine to skillet and increase heat and cook until wine is almost gone
  6. 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
  7. 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
  8. 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

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