CHICKEN AND SAUSAGE STEW
I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.
Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
LENTIL AND CHICKEN SAUSAGE STEW
Thick, hearty lentil and sausage soup (or stew?) with a little spiciness. Simple and delicious, very easy to make.
Provided by music&food
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
- Puree the lentils into a thick paste using a food processor or blender.
- Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
- Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
- Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 53.8 g, Cholesterol 68.2 mg, Fat 14.3 g, Fiber 23.5 g, Protein 36.4 g, SaturatedFat 3.7 g, Sodium 1019.6 mg, Sugar 5.9 g
SAUSAGE AND CHICKEN STEW
Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think. It makes a very thick and rich stew/gumbo combination. Very cheesy.
Provided by Nimz_
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Heat a large stock pot over medium to medium high heat.
- Cook sausage until nice and brown, about 20 minutes.
- Remove sausage and set aside.
- Reserve 2 tablespoons fat from pan.
- Sauté onions until tender.
- Add bell peppers and garlic and cook until softened.
- Add wine, turn up heat and boil for 1 minute.
- Reduce heat to medium.
- Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
- Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
- Add cheeses and serve over rice if desired.
CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES
Provided by The Hearty Boys
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
- Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
- As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
- When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
- Preheat oven to 375 degrees F.
- In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
CHICKEN, SHRIMP AND SAUSAGE STEW
Categories Soup/Stew Chicken Olive Onion Tomato Stew Sausage Shrimp Bell Pepper White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
- Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
- Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)
CHICKEN AND SAUSAGE STEW
Great meat and potato meal given to me by a bunch of firemen. Chicken, sausage and potatoes have a great crunch and yummy flavor.
Provided by DawnNJ
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Coat bottom of 13x9 baking dish with olive oil.
- Slice onion and add to baking dish with the minced garlic.
- Place chicken, sausage and potatoes in pan.
- Sprinkle with spices.
- Bake at 425 degrees for 1 1/2 hours.
- Turn chicken, sausage and potatoes halfway through baking time.
Nutrition Facts : Calories 1411.9, Fat 75.7, SaturatedFat 23.6, Cholesterol 353.6, Sodium 1798.8, Carbohydrate 84.2, Fiber 10.1, Sugar 6, Protein 94.7
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