Sausage and Chicken Stew

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think. It makes a very thick and rich stew/gumbo combination. Very cheesy.

Ingredients Nutrition


  1. Heat a large stock pot over medium to medium high heat.
  2. Cook sausage until nice and brown, about 20 minutes.
  3. Remove sausage and set aside.
  4. Reserve 2 tablespoons fat from pan.
  5. Sauté onions until tender.
  6. Add bell peppers and garlic and cook until softened.
  7. Add wine, turn up heat and boil for 1 minute.
  8. Reduce heat to medium.
  9. Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
  10. Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
  11. Add cheeses and serve over rice if desired.


Most Helpful

This was a wonderful meal. Easy to put together. I followed the directions, except I sprinkled the cheese on top when serving & left out the salt & pepper - oops, just noticed that I forgot to put the beans in! Thanks ~Nimz~ for sharing this fabulous recipe.

Heydarl August 25, 2007

Wouldn't normally make a stew on really hot days, but it sounded good and easy. What's not to like about throwing everything into one pot, eh? I had everything on hand, except I used the meat of a leftover rotisserie chicken. I also decided to use the beans as a side dish instead of adding them in. Served over rice as suggested. :)

Lori Mama August 03, 2007

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