Chicken Sausage Stew Recipe

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This chicken stew looks like it would be the perfect thing for a chilly fall day.  It was submitted by Lisa at Mommy’s Nest. She mentioned it is something her grandma might love and I think MY grandma would have loved it too!

3 Sausages of your choice – I used Chicken Apple without casings – you can be flexible and use what you like. I would suggest avoiding spicy sausage as it would negate the herbs.

1 chicken breast, diced – raw or cooked/leftover. (Alternatively, you could just add two more sausages and omit thechicken breast)

1 cup rice, uncooked

1/2 cup white wine (if you don’t want wine, use more chicken stock)

4 cups of stock – chicken or vegetable

The important parts are next and I don’t consider them flexible!

3 carrots, sliced to 1/4 inch
1 large onion
1 red bell pepper, sliced
1/2 cup corn
2 T. Olive Oil
1 T. Garlic chopped
1 tsp salt
1 tsp black pepper
2 bay leaves
1 tsp. thyme – dried
1/4 t cumin

Directions: Place two Tbsp water, carrots and sausages in pan.  Cover and heat over medium heat for five minutes until steamy. Remove lid and brown sausages. Remove sausages and carrots, set aside on a plate. Add onion, thyme, salt and peper, and olive oil to pan and cook until translucent, about 5 minutes on medium heat. Add raw chicken and cook through about 5 minutes more. (If using cooked chicken you can just add after onions are translucent).

Deglaze the pan with 1/2-1/4 c. white wine.

Add red bell pepper, cumin, garlic and cook on medium for 2-3 minutes.

Add stock, rice, bay leaves and bring to a boil.  Reduce heat and let simmer for 15 minutes. Then check salt and pepper to see if you need more. (If rice is already cooked, just heat through at this stage)

Add in corn, sausages sliced 1/2 inch thick and the carrots.  Let simmer for five minutes.

Serve and enjoy!

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