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Chicken and Sausage Stew with Oven Roasted Potatoes Recipe

Chicken and Sausage Stew with Oven Roasted Potatoes Recipe

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Chicken and Sausage Stew with Oven Roasted Potatoes

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Ingredients:

Serving

10 tbsp butter
2 lb boneless, skinless chicken thigh meat, cut into 2 -inch chunks
salt and pepper
8 oz andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange , zest grated
1/2 cup all-purpose flour
1/4 cup white wine
oven roasted potatoes , recipe follows
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 tsp salt
1 tsp pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tbsp chopped parsley leaves

Directions:

Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
Oven Roasted Potatoes:
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	931.49 Kcal (3900 kJ)
Calories from fat	399.32 Kcal
		% Daily Value*
Total Fat	44.37g	68%
Cholesterol	173.67mg	58%
Sodium	1877.54mg	78%
Potassium	2579.17mg	55%
Total Carbs	83.66g	28%
Sugars	11.03g	44%
Dietary Fiber	10.15g	41%
Protein	52.16g	104%
Vitamin C	52.5mg	87%
Vitamin A	0.4mg	15%
Iron	4.5mg	25%
Calcium	105mg	11%

Amount Per 100 g
Calories	103.41 Kcal (433 kJ)
Calories from fat	44.33 Kcal
		% Daily Value*
Total Fat	4.93g	68%
Cholesterol	19.28mg	58%
Sodium	208.43mg	78%
Potassium	286.32mg	55%
Total Carbs	9.29g	28%
Sugars	1.22g	44%
Dietary Fiber	1.13g	41%
Protein	5.79g	104%
Vitamin C	5.8mg	87%
Iron	0.5mg	25%
Calcium	11.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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