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