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
Chicken and Sausage Stew
Chicken and Sausage Stew
Prep Time
15 min
Cook Time
1 hour
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
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.
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