Tutorial Cooking Of Chicken and Sausage Stew

We can cook Chicken and Sausage Stew using 23 ingredients and 8 steps. Here is how you achieve Chicken and Sausage Stew.

Ingredients of Chicken and Sausage Stew

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