Chicken and Sausage Stew with Oven Roasted Potatoes

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Excellent! I substituted cured Polish sausage from a local Polish butcher, and used chicken breasts instead of thighs (it's what we had in the freezer and it was so tasty. I only used half the butter and I could have used even less.

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This was really good, a lot like a cassoulet. I added white beans and more wine and cooked it all in the crock pot, including the potatoes, skipping the butter and flour. Loved the fennel in it. Topped it with crumbled bacon.

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I've made this dish for the first time with a group of senior citizens and they loved the meal. I added the potatoes to the dish however the second time i made the recipe i roasted the potatoes as it mentioned in the recipe and i liked it even more! It does call for a lot of butter, i just cut it down to half and it was equally good.
Im so happy with the turn out! yummy

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This is soup week for our family; we are trying lots of new recipes. Happened to see the Hearty Boys when I was up late with the baby and BOY AM I GLAD. What a great recipe.
I need to see these guys more. What else do they have up their sleeve?

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Served this to a group of women and they loved it!
Followed recipe to a T, but after tasting it, thought it a bit flat, so just before serving when reheating it, I put the juice of 1/2 lemon and a scant teaspoon of red chile pepper flakes. It was just the ticket. It was spicy but not so much that it was overpowering.
Great recipe Dan and Steve. Thanks
Cathy, CA
3/18/09

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I'm actually considered a pretty good cook (learned by religiously watching food network for years, but this recipe was strange. Tool a lot of time, I didn't like the color, and made some substitutions (fresh herbs in the middle of winter are too expensive. Used chicken breast because that's what I had, dried thyme, and frozen rosemary. The other problem was my husband came home with italian sausage instead of a hard sausage. Definitely did not use all that butter, just cannot justify that. Followed technique to a T, but it was just weird in the end. Did like the potatoes, but I think it would be better served with crusty bread.

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I decided to step out of my comfort zone & try this one.(I was snowed in this weekend so I didn't have all of the supplies available I didn't have fennel so I used celery. I also didn't have any fresh herbs so I used dried. I used white and *sweet* potatoes which I found complimented the flavors quite well. Instead of orange zest, I peeled the orange and boiled it in 1/4 cup of water for 5 minutes and used that water as part of the broth. I used my rotisserie to cook the chicken and just added the meat during the last 15 minutes of cooking. I also used plain "hot" sausage from bob evans in place of the specialty variety. THIS WAS ONE I'LL MAKE AGAIN! DELICIOUS

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Followed this to a "T", and found it very tasty, as I've had yet to cook with fennel before. Added a nice twist along with the orange rind. Over the spuds was a hit w/me! Try it---you'll like it.

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I started making this thinking I would only make a half recipe - hah! I made the whole thing, with slightly more sausage and slightly less chicken (since that was what I had, and the flavor was just awesome. The leftovers were just as tasty. Kudos on a great dish. Kudos on a great dish.

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Really liked the layers of flavor! I made this for my family and with two young kids, I opted to sub the andouille. Used a mild, smoked sausage and it went well. I also put in some rosemary, accidentally. Again, it worked out. I messed up on the addition of the broth, and the stew may have been more soupy than expected. Next time I make it, I'll definitely try the andouille.