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Chicken and Sausage Stew Recipe
by sf

Chicken and Sausage Stew
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 2


  • 2-4 tablespoons EVOO
  • 1/2 pounds boneless, skinless chicken cut into 1-inch chunks
  • Salt and pepper
  • 8 ounces andouille sausage, sliced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose or rice flour
  • 4 carrots, peeled and cut into thick rounds
  • 1 small fennel bulb, trimmed and sliced (optional)
  • 1/2 lb green beans, cut in 1 inch lengths
  • 1/2 lb potatoes cut in 1 inch cubes
  • 6 sprigs fresh thyme, chopped
  • 2 sprigs fresh rosemary leaves, chopped


  1. Toss the vegetables in oil to coat, sprinkle with herbs and roast at 400° for 20-30 minutes until browned and tender.
  2. Cut sausage lengthwise and then into ¼ inch half rounds, brown slowly in a skillet.
  3. When the sausage is browned, remove it from the pan and saute the chicken until barely cooked.
  4. Add the sausage back to the pan. Add garlic and flour, stir. When the flour has covered all the pieces of meat, add white wine, lemon and chicken stock. Stir.
  5. Add the vegetables.
  6. Add stock or water (+thickener) if more sauce is needed.
  7. Adjust seasonings, simmer until thickened and serve.