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Chicken and Sausage Stew

 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
8-10 ServingsPrep: 15 min. Cook: 1 hour


  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 2 quarts water
  • 2 pounds Johnsonville® Hot Italian Sausage 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


  • 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.

2 of 2

Chicken and Sausage Stew (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.