Ready in 45 minutes
Perfect for dinner on a Fall evening at home, this stew features two forms of chicken, with just enough spice to create some warmth.
"I didn't add lemon juice, sausage, or kidney beans. I used what I had available, lentils, carrots, celery, onions, kale, and chicken. It turned out great!"- Tvjacks
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1. Season chicken thighs with coarse salt and pepper flakes. Heat stew pot to high on stove. Add oil and brown chicken thighs, turning as needed. Add sausage, onion, carrots, and garlic. Stir occasionally and cook until onions begin to soften.
2. Add chicken broth, oregano, and kidney beans. Bring to a boil. Reduce heat and let simmer for 30 minutes.
3. Add kale and lemon juice, and salt to taste. Simmer for at least 15 minutes more.
This is one of the recipes that call for our cast iron pot. Serve with fresh bread.
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paula6010 1 days 1 hours ago
Tvjacks 11 month agoI didn't add lemon juice, sausage, or kidney beans. I used what I had available, lentils, carrots, celery, onions, kale, and chicken. It turned out great!
Inivium 3 years agoMade this a few nights ago. It lived up to what we needed: a hearty family meal without a lot of fuss.