This robust stew is even better the next day. I’ve been caught fork in hand, well past midnight, dipping in for seconds. My husband loves to take some chunky rustic bread and sop up the sauce, so be sure to buy a loaf on your way home.
Replace salt, pepper, and paprika with the Jamie Geller Hungarian Rub, perfect for this flavorful stew.
Smoky Chicken and Sausage Stew
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy kosher sausage of your choice cut into 1-inch pieces
- 1 4-pound whole chicken cut into eighths, then cut each breast in half
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon pimenton smoked paprika, or Hungarian hot paprika
- 1 medium onion sliced
- 4 cloves garlic smashed
- ½ cup sliced sun-dried tomatoes if possible use ones packed in oil
- 1 pound small potatoes purple Peruvian, fingerling, red bliss or baby Dutch, halved
- ¼ cup white wine
- 1 tablespoon cornstarch optional
- ¼ cup finely chopped flat-leaf parsley
Instructions
- Preheat the oven to 350°F.
- Line a plate with paper towels. Heat oil in a Dutch oven over medium heat, and cook sausages until they are lightly browned and have rendered their fat, about 3 minutes. Transfer sausages to the prepared plate and reserve.
- Pat chicken dry with paper towels, and season with salt, pepper and paprika. Add chicken to pan, skin-side down, and cook in sausage fat, over medium heat, until nicely browned, about 10 minutes. Add onion, garlic, tomatoes, potatoes, wine, and reserved sausage.
- Cover and bake until the chicken and potatoes are tender, 30 to 45 minutes.
- If you prefer a thicker sauce, create a slurry by combining cornstarch with 2 tablespoons water and stir into the sauce. Bring to a boil and repeat if necessary. Sprinkle with parsley and serve family style.
- Serve with Sautéed Garlicky Kale
- Cut leaves from 2 bunches of kale into wide ribbons; discard the center stems. Rinse with cold water. Shake the residual water off the leaves, but do not dry completely. In a large skillet, over medium heat, heat 2 tablespoons olive oil and add 2 cloves crushed garlic and a generous pinch of red pepper flakes. Drop kale into the skillet, toss and cook until the leaves wilt and are nicely coated with oil. Reduce the heat to a simmer, cover, and cook for about 15 minutes. Season to taste with salt and pepper.
Easy enough recipe. Its currently baking in my oven tonight for shabbos.
Smells amazing. I used Jacks Mexican chorizo sausage & spicy paprika because we like it hot. I modified as follows: the sundried tomatoes were dry packed so i added another TBSP of oil and 1 cup of chicken broth. I will thicken with corn starch while reheating for Friday night seuda. can reply with family reviews after shabbos.
Do you continue to cook on the stove for 30 to 45 minutes or is it baked in the oven?