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CHICKEN & SAUSAGE STEW

See also Article: Let's Go Dutch


Ingredients

• 3 red bell peppers, roasted, skins and seeds removed
• 1 lb. boneless chicken thighs or breasts
• ½ lb. sweet Italian sausage
• Salt and pepper to taste
• Olive oil, as needed
• 1 medium-large onion, chopped
• 5 cloves of garlic, chopped
• 3 cups chicken broth
• 2 batches of baby spinach
• Chopped parsley to taste


Directions
Roast the peppers by placing them in a pre-heated broiler, or on top of a gas stove burner until they are charred. Place them in a covered container to steep and cool. Remove the skins and seeds, cut them into strips and set aside.

Cut the chicken and sausage into bite size pieces and season with salt and pepper. Heat the oil in a large Dutch oven until it just starts to smoke. Add the chicken and sausage and remove as soon as they are browned. Add the onion and more oil if necessary and cook. Add more salt and pepper. When the onion has started to soften add the roasted peppers and then the garlic. Cook for a few minutes more.

Deglaze the pot with the chicken stock, scraping up the browned bits on the bottom.

Return the chicken and sausage to the pot, bring to a boil and then simmer uncovered for a few minutes. Begin adding the spinach, in batches if necessary, until it wilts and is completely incorporated.

Taste and adjust seasoning, finish with fresh parsley and serve.

Don’t forget some bread for dipping.
 

 

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