Chicken and Sausage Stew with Oven Roasted Potatoes
- 10 tablespoons butter
- 2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
- Salt and pepper
- 8 ounces andouille sausage, sliced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and cut into thick rounds
- 1 small fennel bulb, trimmed and sliced
- 2 sprigs fresh thyme
- 2 bay leaves
- 5 cups chicken stock
- 1 orange, zest grated
- 1/2 cup all-purpose flour
- 1/4 cup white wine
- Oven roasted potatoes, recipe follows
- Oven Roasted Potatoes:
- 10 medium red potatoes, washed and diced or 25 small potatoes
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon chopped parsley leaves
Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.Oven Roasted Potatoes:
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Recipe courtesy of Rachael Ray