Chicken and Sausage Stew Recipe

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Chicken and Sausage Stew Recipe

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MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 1 broiler-fryer chicken (3- to 4-pound)
  • 2 quarts water
  • 2 pounds hot Italian sausage links
  • 6 bacon strips
  • 2 garlic cloves, minced
  • 1 tablespoon chopped 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 chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20 to 30 minutes. Drain; pan fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Cool and crumble bacon; set aside. In the drippings, saute garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer for 10 to 15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more. Yield: 8-10 servings.
Originally published as Chicken and Sausage Stew in Taste of Home August/September 1993, p47

  • 1 broiler-fryer chicken (3- to 4-pound)
  • 2 quarts water
  • 2 pounds hot Italian sausage links
  • 6 bacon strips
  • 2 garlic cloves, minced
  • 1 tablespoon chopped 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
  1. Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20 to 30 minutes. Drain; pan fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Cool and crumble bacon; set aside. In the drippings, saute garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer for 10 to 15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more. Yield: 8-10 servings.
Originally published as Chicken and Sausage Stew in Taste of Home August/September 1993, p47

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