Chicken and Sausage Stew to Warm You Up

Even though we've had a very mild winter, there are still very chilly evenings that remind us what season it really is.  So, a comforting stew that can be thrown together pretty easily on a weeknight when you don't have to head out can be a very good thing.

This month's issue of Cooking Light called to me... to be honest, it hasn't in awhile.  I would flag a couple of recipes, but never go back and add them to my list to actually make them.  I don't know why, but the recipes had lost their appeal the last few months.  This month, the focus in the issue is on comfort classics and many are updated and lightened up.  I can get into that idea.

There was an entire article, with recipes, on how to use a jar of tomato sauce and add some key ingredients to make it something extra special.  While I wasn't overly excited about some of the recipes in that article... the Chicken and Sausage Stew spoke to me.

I did change a few things in the recipe... due to what I had on hand.  I'm trying really, really hard to work with some things I have rather than purchase all new ingredients for one particular recipe.  So, instead of chicken thighs, I used chicken breasts... and instead of chicken andouille sausage (which I couldn't find in the grocery story anyway), I used a chicken sausage that had a spinach and asiago cheese in it. 

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

Ingredients

• 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)

Directions

1. 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.
2. Add the marinara and chicken broth, stir to combine; bring to a boil - be sure to stir frequently.
3. Cover, reduce heat and cook for about 20 minutes or until the chicken is fully cooked.
4. Remove from heat and stir in the green onions, or for a nice presentation sprinkle on top of each serving.
5. Serve with a crusty loaf of bread, sliced, or rolls.

Serves 6

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