Chicken And Sausage Stew Recipe by fenway
Cooking Instructions 45 mins 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 1 In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish 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 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 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 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 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 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 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 8 Serve hot garnished with reserved pepperoni and additional grated romano cheese. 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