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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A savory stew of roasted red peppers, tomatoes, and chicken Italian sausage. Serve over a mashed root vegetable puree, such as Paula Deen's smashed rutabagas, parsnips and potatoes recipe, or just plain mashed potatoes. Delicious and hearty. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, sliced thinly |
1 garlic clove, minced |
1/4 cup dry white wine |
2 cups low sodium chicken broth |
16 ounces tomatoes, with their juices, roughly chopped |
3 red peppers, roasted and peeled, roughly chopped |
1 (8 ounce) can no-salt-added tomato sauce |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon hot pepper flakes |
1/4 teaspoon black pepper |
salt, to taste |
1 lb italian chicken sausage, sliced into coins |
Directions:
1. Add oil in a large deep-sided skillet or everyday pan, over meium high heat, untilshimmering. Add onions and saute until soft but not browned. Add garlic and saute for 1 minute. Add wine and chicken broth, stirring to lift browned bits off of the pan bottom. Add the peppers, tomatoes and tomato sauce and stir to combine. Add basil, oregano, pepper flakes and ground black pepper. Simmer, uncovered for 15 minutes. Should be nice and thick, if too thin, simmer for a few more minutes. In a seperate skillet, sprayed with cooking spray, add the sliced sausage coins. Brown on both sides, and add to the simmering stew. Allow to simmer for about 10 minutes more, check for seasoning and add salt and more ground black pepper to taste. If you want it spicier, add a pinch more pepper flakes or a small amount of hot sauce to your taste.
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