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Ingredients for Chicken and Sausage Stew:
Take 2 lb of boneless, skinless chicken thighs
Get 1 1/4 lb - Italian sausage links, hot or sweet or a combination
Make ready 20 slices of pepperoni
Take 1 tbsp of butter, salted or unsalted
Need 1 for large onion, chopped
Get 3 for garlic cloves, minced
Take 1 - red bell pepper, cut into strips
Need 2 - poblano peppers, cut into strips
Give 8 oz of button mushrooms
Make ready 1 - celery stalk, sliced
Make ready 1 - large or 3 small carrots, sliced
Give 1/4 cup for dry white wine
Prepare 28 oz of can of whole italian tomatos with juices
Take 1 for 15 ounce can diced tomatoes with juices
You need 2 cup low sodium chicken broth
Give 1/2 cup heavy cream
Require for salt and pepper throughout recipe to taste
Take 1 tsp - Italian seasoning
Make ready 1/4 tsp red pepper flakes
Need 1 tsp hot sauce, such as Frank's brand
Take 1 1/2 tbsp of cornstarch mixed with 1 1/2 tablespoons cold water
Take 1/4 cup - fresh grated romano cheese
Prepare 1/4 cup fresh chopped basil
Chicken and Sausage Stew making:
In a large skillet on medium low heat saute pepperoni until crisp, remove from pan and reserve for garnish
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
Add sausage to skillet and brown, about 5 minutes they will also cook more in the stew. Remove sausage to a plate
Add all vegetables to skillet, cover abd cook on medium low until softened, about 10 minutes
Add white wine to skillet and increase heat and cook until wine is almost gone
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
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
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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