Chicken And Sausage Stew

* Exported from MasterCook *

CHICKEN AND SAUSAGE STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main dish
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds To 4 lb. broiler-fryer -- chicken
2 quarts Water
2 pounds Hot Italian sausage links
6 Strips bacon
2 Cloves garlic -- minced
1 tablespoon Chopped fresh parsley
1 teaspoon Dried oregano
16 ounces Crushed tomatoes
8 ounces Tomato sauce
8 ounces Elbow macaroni -- cooked and
Salt and pepper to taste

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' 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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