Chicken and Sausage Stew
Chicken and Sausage Stew

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

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

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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