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Chicken And Sausage Stew Recipe

Chicken and Sausage Stew Recipe
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Cooking Time : 45 minutes
Serving : 8
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Prepare the ingredients before making Chicken and Sausage Stew in your home. Then, follow these steps below to serve Chicken and Sausage Stew for your family or friends.

Ingredients: Chicken and Sausage Stew

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

How to Make Chicken and Sausage Stew

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Chicken and Sausage Stew in your home by yourself.

    Step 1
  • In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
  • Step 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
  • Step 3
  • Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate
  • Step 4
  • Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
  • Step 5
  • Add white wine to skillet and increase heat and cook until wine is almost gone
  • Step 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
  • Step 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
  • Step 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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