(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: A - Ch >  Chicken & Sausage Stew


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



See also Article: Let's Go Dutch


• 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

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.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages