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Name: Chicken And Sausage Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 lb broiler-fryer chicken (up to 4 lb); salt and pepper to taste; 1 ts Dried Oregano; 8 oz Tomato sauce; 2 Garlic minced; 1 tb Chopped fresh parsley; 2 qt Water; 8 oz Elbow macaroni; 16 oz Crushed tomatoes; 2 lb Hot Italian sausage links; 6 Strips bacon

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INGREDIENTS

3 lb broiler-fryer chicken ; (up to 4 lb)
salt and pepper ; to taste
1 ts Dried Oregano
8 oz Tomato sauce
2 Garlic ; minced
1 tb Chopped fresh parsley
2 qt Water
8 oz Elbow macaroni
16 oz Crushed tomatoes
2 lb Hot Italian sausage links
6 Strips bacon

Servings

INSTRUCTIONS

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute the garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

NOTES

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Chicken And Sausage Stew

3 lb broiler-fryer chicken (up to 4 lb)
 salt and pepper to taste
1 ts Dried Oregano
8 oz Tomato sauce
2 Garlic minced
1 tb Chopped fresh parsley
2 qt Water
8 oz Elbow macaroni
16 oz Crushed tomatoes
2 lb Hot Italian sausage links
6 Strips bacon

Place chicken and water in a large kettle; bring to a boil. Reduce  heat; cover and simmer until chicken nearly falls from the bones.  Remove chicken from stock. Chill stock. Remove chicken from bones and  cube; set aside. Puncture skins of sausages; cover with water in a  small saucepan and boil until fully cooked, 20-30 minutes. Drain;  pan-fry sausages until browned. Cool and cut into bite-size pieces;  set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving  1 tsp. drippings. Cool and crumble bacon; set aside. In the  drippings, saute the garlic. Skim fat from the chicken stock; add 5  cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.  Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni,  salt and pepper; simmer       10    minutes more.

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Nutrition

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Serving Size: 1 Serving (930g)
Recipe Makes: 8

Calories: 1071
Calories from Fat: 641 (60%)

Amt Per Serving		% DV

	Total Fat 71.2g	95 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 30.9g
	Polyunsanturated Fat 11.5g
Cholesterol 225.4mg		69 %
Sodium 3438.5mg		119 %
Potassium 2288.4mg		60 %
Total Carbohydrate 49.2g		14 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 40.7g
Protein 59.9g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1071

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