Saturday, March 10, 2012

Chicken and Sausage Hunter's Style Stew

Sometimes I over plan and then I get lazy.  I was planning on making a load of dishes for Mardi Gras so I bought some sausage for a gumbo or jambalaya.  I decided to get lazy and only make Shrimp Creole for Mardi Gras so this sausage sat and mocked me every time I looked inside the fridge.  My husband and son love sausage so I thought I would make a "man's meal" for them and this Chicken and Sausage Hunter's Stew came together. My husband does not hunt (unless you're talking about the ever elusive TV remote the kids misplace), but he really loved this dish.  He loved it so much that he packed his lunch for work the next day before I was done eating.  I think he remembered the leftover tug of war from Hoisin Glazed Asian Meatloaf and wanted to make sure he claimed his share. LOL!   Well, I had the last laugh because there were plenty of leftovers for me too.

5-7 slices of bacon diced
1lb of kielbasa sausage cut into large chunks
1-1/12 lbs of chicken breast cut into large chunks
1 medium onion coarse chopped
2-3 stalks of celery sliced
1/2 of mushrooms sliced
1 cup dry sherry
1 cup chicken broth
1 Tbs grated garlic
1 Tbs Worcestershire Sauce
1 tsp poultry seasoning
2 bay leaves
1 tsp paprika
1 tsp dried oregano
1 tsp dried basil
1 (15oz) can diced tomatoes
1 tsp honey or sugar
2-3 Tbs of all purpose flour
red chilies, salt and black pepper to taste

Step 1:  Marinate chicken with salt, pepper, paprika, basil and oregano for several hours or up to overnight.
In a large pot fry bacon then before it's done add sausage and brown. Once the bacon is crispy and the sausage well brown, remove from the pan.  Reserve 2-3 Tbs of bacon drippings in the pan to saute the chicken. Add chicken and brown.

 Next add garlic, mushrooms, celery and onions and saute.  When onions and mushrooms begin to soften add poultry seasoning, bay leaves, chili flakes, salt and pepper. Saute all ingredients for a minute.

Then add the dry sherry, chicken stock, Worcestershire sauce, sugar, flour and diced tomatoes.  Scrap the bottom of the pan to deglaze it and stir in the flour well. The liquids should not be hot at this point so the flour should not clump.

 Reduce the heat to medium and simmer everything for 20-25 minutes and stir occasionally.  Taste for seasoning and serve over rice, pasta or with crusty bread.  Garnish with some green scallions. Enjoy.


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