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smoky chicken and sausage stew

Smoky Chicken and Sausage Stew

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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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.