Chicken and Sausage Stew

Name: Chicken and Sausage Stew
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds); 2 quarts water; 2 pounds hot Italian sausage links; 6 bacon strips; 2 garlic cloves, minced; 1 tablespoon minced fresh parsley; 1 teaspoon dried oregano; 1 can (16 ounces) crushed tomatoes; 1 can (8 ounces) tomato sauce; 8 ounces elbow macaroni, cooked and drained; Salt and pepper to taste; Additional minced fresh parsley, optional

Total Time Prep: 15 min. Cook: 1 hour

Yield 10 servings

Test Kitchen Approved

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.—Ernest Foster, Climax, New York

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Directions

Place the chicken and water in a Dutch oven; bring to a boil. Skim off fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20-30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces.
In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender.
Remove chicken from Dutch oven; cool. Drain broth; skim off fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces.
Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts

1 cup: 531 calories, 33g fat (10g saturated fat), 118mg cholesterol, 912mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 36g protein.

This thick and rich stew will warm your family right up even on the coldest days! I like to serve it with biscuits or cornbread to soak up every last drop, it's that good. —Ernest Foster, Climax, New York

Recipe Creator