Chicken and Sausage Stew
Chicken and Sausage Stew

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

Ingredients requirements for Chicken and Sausage Stew:
  1. Give 2 lb - boneless, skinless chicken thighs
  2. Provide 1 1/4 lb Italian sausage links, hot or sweet or a combination
  3. Provide 20 of slices of pepperoni
  4. Take 1 tbsp of butter, salted or unsalted
  5. Get 1 large onion, chopped
  6. Provide 3 for garlic cloves, minced
  7. You need 1 - red bell pepper, cut into strips
  8. Take 2 - poblano peppers, cut into strips
  9. Take 8 oz - button mushrooms
  10. Get 1 for celery stalk, sliced
  11. Make ready 1 of large or 3 small carrots, sliced
  12. You need 1/4 cup for dry white wine
  13. Require 28 oz of can of whole italian tomatos with juices
  14. Make ready 1 of 15 ounce can diced tomatoes with juices
  15. Get 2 cup for low sodium chicken broth
  16. Require 1/2 cup for heavy cream
  17. You need for salt and pepper throughout recipe to taste
  18. Give 1 tsp of Italian seasoning
  19. Give 1/4 tsp for red pepper flakes
  20. Require 1 tsp - hot sauce, such as Frank's brand
  21. Make ready 1 1/2 tbsp for cornstarch mixed with 1 1/2 tablespoons cold water
  22. Require 1/4 cup fresh grated romano cheese
  23. Give 1/4 cup fresh chopped basil
Chicken and Sausage Stew step by step:
  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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