Chicken and Sausage Stew Recipe

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Prep time:
Cook time:
Servings: 2


Cost per serving $4.36 view details
  • 2-4 tablespoons EVOO
  • 1/2 pounds boneless, skinless chicken cut into 1-inch chunks
  • Salt and pepper
  • 8 ounces andouille sausage, sliced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose or rice flour
  • 4 carrots, peeled and cut into thick rounds
  • 1 small fennel bulb, trimmed and sliced (optional)
  • 1/2 lb green beans, cut in 1 inch lengths
  • 1/2 lb potatoes cut in 1 inch cubes
  • 6 sprigs fresh thyme, chopped
  • 2 sprigs fresh rosemary leaves, chopped


  1. Toss the vegetables in oil to coat, sprinkle with herbs and roast at 400° for 20-30 minutes until browned and tender.
  2. Cut sausage lengthwise and then into ¼ inch half rounds, brown slowly in a skillet.
  3. When the sausage is browned, remove it from the pan and saute the chicken until barely cooked.
  4. Add the sausage back to the pan. Add garlic and flour, stir. When the flour has covered all the pieces of meat, add white wine, lemon and chicken stock. Stir.
  5. Add the vegetables.
  6. Add stock or water (+thickener) if more sauce is needed.
  7. Adjust seasonings, simmer until thickened and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 637g
Recipe makes 2 servings
Calories 1049  
Calories from Fat 621 59%
Total Fat 69.38g 87%
Saturated Fat 19.34g 77%
Trans Fat 0.0g  
Cholesterol 144mg 48%
Sodium 1017mg 42%
Potassium 2015mg 58%
Total Carbs 65.86g 18%
Dietary Fiber 20.7g 69%
Sugars 6.89g 5%
Protein 43.14g 69%
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