Recipes Chicken and Sausage Stew delicious

Chicken and Sausage Stew - . Today I am sharing this Chicken and Sausage Stew! A quick and easy dinner that is ready in under 25 minutes!

You can cook Chicken and Sausage Stew with 23 Ingredients and 8 steps. See the following guide!

1. 2 lb boneless, skinless chicken thighs.
2. 1 1/4 lb Italian sausage links, hot or sweet or a combination.
3. 20 slices of pepperoni.
4. 1 tbsp butter, salted or unsalted.
5. 1 large onion, chopped.
6. 3 garlic cloves, minced.
7. 1 red bell pepper, cut into strips.
8. 2 poblano peppers, cut into strips.
9. 8 oz button mushrooms.
10. 1 celery stalk, sliced.
11. 1 large or 3 small carrots, sliced.
12. 1/4 cup dry white wine.
13. 28 oz can of whole italian tomatos with juices.
14. 1 15 ounce can diced tomatoes with juices.
15. 2 cup low sodium chicken broth.
16. 1/2 cup heavy cream.
17. salt and pepper throughout recipe to taste.
18. 1 tsp Italian seasoning.
19. 1/4 tsp red pepper flakes.
20. 1 tsp hot sauce, such as Frank's brand.
21. 1 1/2 tbsp cornstarch mixed with 1 1/2 tablespoons cold water.
22. 1/4 cup fresh grated romano cheese.
23. 1/4 cup fresh chopped basil.

1. In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish.
2. Pat chicken thighs dry and season with salt and pepper. Add butter to skillet and melt and add chicken thighs and cook just until golden, only 1 to 2 minutes per side, it will cook more later. Remove to plate.
3. Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate.
4. Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes.
5. Add white wine to skillet and increase heat and cook until wine is almost gone.
6. Transfer vegetables and any liquid in skillet to stockpot or dutch oven, add sausage, cut into 1 inch slices, chicken thighs, all tomatos, broth, cream, italian seasoning, red pepper flakes, hot sauce, and salt and pepper to taste.
7. Cook, uncovered on low, for 1 1/2 hours, stirring occasionally. Then remove chicken thighs too a bowl. Increase heat to a simmer and slowly, while stirring drizzle in the cornstarch mixture and cook until stew thickens some. About 4 minutes. Add romano cheese, and basil and return chicken, broken into bite size chunks. Then serve.
8. Serve hot garnished with reserved pepperoni and additional grated romano cheese. Serve over pasta, rice or potatos or in a bowl with crusty bread for dipping.