If you are looking for something spicier, then definitely go with the andouille sausage. For my family, this was the way to go... My Boys ate this up!
The recipe suggests serving with rice, but the nice thick sauce seemed to call for a crusty roll instead. The rolls were perfect to sop up the thick, sauce... total comfort food on a cold night!
I would suggest not dicing the sausage because it does get a bit lost in the stew, perhaps slicing and maybe halving those slices at the most... any smaller and then you will have your family asking, "is there really sausage in this?"
There are still a few more weeks of winter left in the season... no matter where you happen to be and what the season has brought your region, give this stew a try... I am sure you will love it!
Chicken and Sausage Stew
Adapted from Cooking Light, March 2012
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 large green bell peppers, chopped
- 3/4 cup chopped celery
- 1/4 to 1/2 teaspoon dried thyme
- 4 ounces chicken sausage (I used one with spinach and asiago cheese), sliced and then halve each slice
- 4 garlic cloves minced
- 1/4 teaspoon aleppo pepper (you can also used ground red pepper)
- 2 large boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 1/2 cups marinara sauce (use your favorite jarred sauce, or homemade)
- 1 1/2 cups fat-free chicken broth
- 1/2 cup chopped green onions (scallions)
- Heat flour and oil in a large Dutch oven over medium-low heat. Cook for about 5 minutes, stirring frequently with a whisk. Add the onion, green bell peppers, celery, thyme, sausage and garlic. Increase heat to high and continue to cook for another minute.
- Add the marinara and chicken broth, stir to combine; bring to a boil - be sure to stir frequently.
- Cover, reduce heat and cook for about 20 minutes or until the chicken is fully cooked.
- Remove from heat and stir in the green onions, or for a nice presentation sprinkle on top of each serving.
- Serve with a crusty loaf of bread, sliced, or rolls.
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