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Alright, don’t linger, let’s practice this chicken and sausage stew menu with 23 substances which are absolutely easy to have, and we have to process them at the very least through 8 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements - Chicken and Sausage Stew:

1. Provide 2 lb for boneless, skinless chicken thighs
2. Need 1 1/4 lb Italian sausage links, hot or sweet or a combination
3. Prepare 20 for slices of pepperoni
4. Give 1 tbsp for butter, salted or unsalted
5. Get 1 - large onion, chopped
6. Get 3 - garlic cloves, minced
7. Provide 1 red bell pepper, cut into strips
8. Give 2 - poblano peppers, cut into strips
9. Require 8 oz button mushrooms
10. Need 1 for celery stalk, sliced
11. Need 1 large or 3 small carrots, sliced
12. You need 1/4 cup for dry white wine
13. Take 28 oz can of whole italian tomatos with juices
14. Provide 1 for 15 ounce can diced tomatoes with juices
15. Take 2 cup low sodium chicken broth
16. Make ready 1/2 cup - heavy cream
17. Need for salt and pepper throughout recipe to taste
18. Prepare 1 tsp - Italian seasoning
19. Require 1/4 tsp of red pepper flakes
20. Make ready 1 tsp - hot sauce, such as Frank's brand
21. Need 1 1/2 tbsp for cornstarch mixed with 1 1/2 tablespoons cold water
22. Prepare 1/4 cup of fresh grated romano cheese
23. Take 1/4 cup fresh chopped basil

Chicken and Sausage Stew process:

1. In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
2. Pat chicken thighs dry and season with salt and pepper. Add butter to skillet and melt and add chicken thighs and cook just until golden, only 1 to 2 minutes per side, it will cook more later. Remove to plate
3. Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate
4. Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
5. Add white wine to skillet and increase heat and cook until wine is almost gone
6. Transfer vegetables and any liquid in skillet to stockpot or dutch oven, add sausage, cut into 1 inch slices, chicken thighs, all tomatos, broth, cream, italian seasoning, red pepper flakes, hot sauce, and salt and pepper to taste
7. Cook, uncovered on low, for 1 1/2 hours, stirring occasionally. Then remove chicken thighs too a bowl. Increase heat to a simmer and slowly, while stirring drizzle in the cornstarch mixture and cook until stew thickens some. About 4 minutes. Add romano cheese, and basil and return chicken, broken into bite size chunks. Then serve
8. Serve hot garnished with reserved pepperoni and additional grated romano cheese. Serve over pasta, rice or potatos or in a bowl with crusty bread for dipping

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