Chicken and Sausage Stew Recipe

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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

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Chicken and Sausage Stew Recipe
  • Prep: 15 min. Cook: 1 hour
  • Yield: 8-10 Servings
    •
15 60 75

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 2 quarts water
  • 2 pounds Johnsonville® Hot Italian Sausage link links
  • 6 bacon strips
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried oregano
  • 1 can (16 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 8 ounces elbow macaroni, cooked and drained
  • Salt and pepper to taste

Directions

  • 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-size 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-size pieces.
  • Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, 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. Yield: 8-10 servings.

Originally published as Chicken and Sausage Stew in Taste of Home August/September 1993, p47

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