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
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.
Serves 8
Source : The soups-n-stews mailer on cooking-lists.
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