Recipe: Chicken and Sausage Stew

recipelink.com Chat Room Recipe Swap - 2001-02-20
From: Nancy,.SanFran

Chicken and Sausage Stew
Serving Size : 8

3 pounds broiler-fryer chicken -- to 4 lb.
2 quarts water
2 pounds hot Italian sausage links
6 strips bacon
2 cloves garlic -- minced
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
16 ounces crushed tomatoes
8 ounces tomato sauce
8 ounces elbow macaroni -- cooked and drained
salt and pepper -- to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones.

Remove chicken from stock. Chill stock.

Remove chicken from bones and cube; set aside.

Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside.

In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside.

In the drippings, saut garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes.

Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.