Chlcken and sausage stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Broiler-fryer chicken |
| 2 | quarts | Water |
| 2 | pounds | Hot ltalian sausage links |
| 6 | eaches | Bacon strips |
| 2 | eaches | Garlic cloves -- minced |
| 1 | tablespoon | Fresh parsley -- chopped |
| 1 | teaspoon | Dried oregano |
| 1 | can | Tomatoes -- crushed l6 |
| Ounces | ||
| 1 | can | Tomato sauce -- 8 ounces |
| 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 teaspoon 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 for 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper: simmer 10 minutes more. Yield: 8-10 servings
Recipe By : Taste of Home