Chicken and sausage stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | To 4 lb broiler-fryer chicken |
| 2 | quarts | Water |
| 2 | pounds | Hot Italian sausage links |
| 6 | Strips bacon | |
| 2 | Cloves garlic, minced | |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Dried oregano |
| 16 | ounces | Crushed tomatoes |
| 8 | ounces | Tomato sauce |
| 8 | ounces | Elbow macaroni, cooked and drained |
| Salt and pepper to taste | ||
Directions
Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones.
Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.
From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo