Recipe: Chicken-Sausage Stew (using chicken breasts and Italian sausage)

CHICKEN-SAUSAGE STEW

4 Italian link sausages
4 boned and skinned chicken breast halves (about 2 pounds), cut into
large bite-sized pieces
2 1/2 cups chicken broth
3 carrots, sliced into 1/2-inch pieces
3 new potatoes, quartered
1 large yellow onion, sliced
2 cloves garlic, minced
1 bay leaf
2 or 3 drops Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon salt
Freshly ground pepper (to taste)
3/4 cup fresh or frozen peas
1/4 cup all-purpose flour
1/2 cup water

Put sausage on a paper plate lined with a paper towel. Prick in several places with a fork. Lay a paper towel on top and microwave on high for 2 minutes. Cool slightly. Cut into 3/4-inch pieces.

In a large soup pot over medium-high heat, combine sausages, chicken, broth, carrots, potatoes, onion, garlic, bay leaf, Tabasco, Worcestershire, soy sauce, salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer covered, until chicken is no longer pink in the center and vegetables are tender, about 20 minutes.

Add peas and cook, uncovered, 5 minutes longer.

In a small bowl, blend flour and water. Increase heat to medium-high and slowly add flour mixture to stew, stirring constantly, until stew bubbles and is slightly thickened, 2 to 3 minutes.

Discard bay leaf. Reduce heat and simmer, uncovered, until ready to serve. Serve in bowls.

Makes 8 servings
Source: Maryana Vollstedt in The Register-Guard, Wednesday, Oct 7, 2009