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Prep Time: 25 Minutes Cook Time: 145 Minutes |
Ready In: 170 Minutes Servings: 12 |
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Ingredients:
1 broiler/fryer chicken (2 to 3 pounds) |
8 cup(s) water |
2 medium leeks, sliced |
2 medium carrots, sliced |
1 large turnip, peeled and cubed |
1 large onion, chopped |
1 large potato, peeled and cubed |
1 garlic clove, minced |
1 1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 tablespoon(s) snipped fresh parsley |
1 teaspoon(s) dried thyme |
3/4 pound(s) fresh polish sausage links |
2 cup(s) navy beans, rinsed and drained |
1 cup(s) shredded cabbage |
1 15-ounce can(s) tomato sauce |
Directions:
1. • In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle.
2. • Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. • In a large skillet, cook sausage over medium heat until no longer pink. Drain on paper towels; set aside.
4. • Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the beans, cabbage and cooked sausage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through. Yield: 10-12 servings (3 quarts).
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