Sausage and Chicken Stew
Warm up with a hearty and comforting Sausage and Chicken Stew, a robust one-pot recipe packed with smoky, savory flavors and wholesome veggies. Tender chunks of chicken thighs and slices of smoked sausage are browned to perfection, then simmered alongside red potatoes, carrots, celery, and a medley of aromatic spices in a rich tomato base. This satisfying stew is elevated with the addition of crushed tomatoes, tomato paste, and fragrant bay leaves, creating a depth of flavor that fills your kitchen with irresistible aromas. Ready in just over an hour, this easy-to-make dish is perfect for cozy family dinners or meal prepping, offering six generous servings of pure comfort food. Garnish with fresh parsley for a pop of color and freshness, and serve piping hot with crusty bread for an unforgettable meal. Keywords: sausage and chicken stew, hearty stew recipe, one-pot meal, chicken and sausage dinner, easy comfort food.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces smoked sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 small red potatoes, diced
- 4 cups chicken broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the smoked sausage into 1/2-inch rounds.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage and set it aside with the chicken.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
Add the diced red potatoes to the pot and stir. Cook for another 2-3 minutes.
Pour in the chicken broth and crushed tomatoes. Stir in the tomato paste, bay leaves, dried thyme, paprika, salt, and black pepper.
Return the browned chicken and sausage to the pot. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot partially with a lid. Let the stew simmer for 45 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Remove the bay leaves and check the seasoning. Adjust salt and pepper to taste if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 9107 mg | 396% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 44.8 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 552 mg | 42% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6876 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
