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CHICKEN AND SAUSAGE STEW

Category:    Stew, Chicken, Pork
Yield: 6 servings
 
      3 lb To 4 lb broiler-fryer               1 ts Dried oregano
           -chicken                           16 oz Crushed tomatoes
      2 qt Water                               8 oz Tomato sauce
      2 lb Hot Italian sausage links           8 oz Elbow macaroni, cooked and
      6    Strips bacon                             -drained
      2    Cloves garlic, minced                    Salt and pepper to taste
      1 tb Chopped fresh parsley          
 
  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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