Simple Way to Prepare Favorite Chicken and Sausage Stew

Chicken and Sausage Stew.

Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, chicken and sausage stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chicken and Sausage Stew is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Chicken and Sausage Stew is something which I've loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chicken and sausage stew using 23 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Sausage Stew:

1. {Take 2 lb of boneless, skinless chicken thighs.
2. {Get 1 1/4 lb of Italian sausage links, hot or sweet or a combination.
3. {Prepare 20 of slices of pepperoni.
4. {Make ready 1 tbsp of butter, salted or unsalted.
5. {Take 1 of large onion, chopped.
6. {Make ready 3 of garlic cloves, minced.
7. {Prepare 1 of red bell pepper, cut into strips.
8. {Prepare 2 of poblano peppers, cut into strips.
9. {Take 8 oz of button mushrooms.
10. {Make ready 1 of celery stalk, sliced.
11. {Take 1 of large or 3 small carrots, sliced.
12. {Take 1/4 cup of dry white wine.
13. {Make ready 28 oz of can of whole italian tomatos with juices.
14. {Get 1 of 15 ounce can diced tomatoes with juices.
15. {Prepare 2 cup of low sodium chicken broth.
16. {Take 1/2 cup of heavy cream.
17. {Get of salt and pepper throughout recipe to taste.
18. {Get 1 tsp of Italian seasoning.
19. {Get 1/4 tsp of red pepper flakes.
20. {Get 1 tsp of hot sauce, such as Frank's brand.
21. {Get 1 1/2 tbsp of cornstarch mixed with 1 1/2 tablespoons cold water.
22. {Get 1/4 cup of fresh grated romano cheese.
23. {Make ready 1/4 cup of fresh chopped basil.

Instructions to make Chicken and Sausage Stew:

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.

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