Chicken & Sausage Stew
Yield
8 servingsPrep
30Cook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 to 4 | pounds |
whole chicken
|
|
| 2 | quarts |
water
|
*
|
| 2 | pounds |
sausage links
hot italian |
* |
| 6 | x |
bacon
strips |
*
|
| 2 | x |
garlic cloves
minced |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
oregano
dried |
|
| 16 | ounces |
tomatoes, canned, crushed
|
|
| 8 | ounces |
tomato sauce
|
|
| 8 | ounces |
pasta
elbow macaroni, cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
whole chicken
|
|
||
| 2 | quarts |
water
|
*
|
| 907.2 | g |
sausage links
hot italian |
* |
| 6 | x |
bacon
strips |
*
|
| 2 | x |
garlic cloves
minced |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
oregano
dried |
|
| 462.4 | ml/g |
tomatoes, canned, crushed
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 231.2 | ml/g |
pasta
elbow macaroni, cooked |
|
| 1 | x |
salt and black 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, sauté garlic.
Skim fat from the chicken stock; add 5 cups to Dutch oven.
Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10 to 15 minutes.
Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.
