How to Vegan Appetizing Chicken and Sausage Stew

How to Vegan Appetizing Chicken and Sausage Stew Delicious, fresh and tasty.

Chicken and Sausage Stew. Place the chicken and water in a Dutch oven; bring to a boil. Add bell peppers and garlic and cook until softened. Stir in all remaining ingredients except cheese.

This delicious chicken sausage stew is perfect for those nights when you need a quick, filling, and tasty meal that the whole family will love.

Sprinkle chicken with salt and pepper.

Return sausage and chicken to Dutch oven.

You can have Chicken and Sausage Stew using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken and Sausage Stew

1. Prepare 2 lb of boneless, skinless chicken thighs.

2. You need 1 1/4 lb of Italian sausage links, hot or sweet or a combination.

3. Prepare 20 of slices of pepperoni.

4. It’s 1 tbsp of butter, salted or unsalted.

5. It’s 1 of large onion, chopped.

6. You need 3 of garlic cloves, minced.

7. Prepare 1 of red bell pepper, cut into strips.

8. You need 2 of poblano peppers, cut into strips.

9. You need 8 oz of button mushrooms.

10. You need 1 of celery stalk, sliced.

11. It’s 1 of large or 3 small carrots, sliced.

12. You need 1/4 cup of dry white wine.

13. It’s 28 oz of can of whole italian tomatos with juices.

14. You need 1 of 15 ounce can diced tomatoes with juices.

15. Prepare 2 cup of low sodium chicken broth.

16. Prepare 1/2 cup of heavy cream.

17. It’s of salt and pepper throughout recipe to taste.

18. It’s 1 tsp of Italian seasoning.

19. It’s 1/4 tsp of red pepper flakes.

20. You need 1 tsp of hot sauce, such as Frank's brand.

21. It’s 1 1/2 tbsp of cornstarch mixed with 1 1/2 tablespoons cold water.

22. It’s 1/4 cup of fresh grated romano cheese.

23. Prepare 1/4 cup of fresh chopped basil.

Add tomatoes with juice, chicken broth, and wine.

The chosen dish, a Sausage and Chicken Cassoulet, is a spin off of the French Cassoulet, a rich slow cooked casserole stew that is usually made with different parts of pork and duck confit.

The cassoulet originated in the south of France (province of Languedoc) and is named after its traditional cooking vessel, the cassole : a deep and round.

This hearty Italian-style chicken sausage stew is a perfect recipe to make when you crave something that tastes homemade, but don't have hours to cook.

Chicken and Sausage Stew step by step

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.

Add the chicken stock and stir to remove any browned bits from the bottom of the pan.

Stir in the water and Bertolli sauce.

Bring to a simmer and add the chicken, sausage and beans.

Stir in the half and half, chopped spinach, and salt and pepper, to taste.

Add olive oil and brown chicken pieces.