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Chicken and Sausage Stew

4 lb Broiler-fryer chicken
2 qt Water
2 lb Hot ltalian sausage links
6 ea Bacon strips
2 ea Garlic cloves -- minced
1 tb Fresh parsley -- chopped
1 ts Dried oregano
1 cn Tomatoes -- crushed 16 ounces
1 cn Tomato sauce -- 8 ounces
8 oz Elbow macaroni -- cooked and drained
Salt and pepper to taste

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, 20-30 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, saute garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer for 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper: simmer 10 minutes more. Yield: 8-10 servings

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