Chicken and Sausage Stew Recipe

Publisher Photo

Chicken and Sausage Stew Recipe

Be the first to add a review
Publisher Photo
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
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 pounds)
  • 2 quarts water
  • 2 pounds 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

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

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 2 quarts water
  • 2 pounds 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
  1. 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.
  2. 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.
  3. Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-size pieces.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken and Sausage Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review