Chicken and Sausage Stew

1 (3 to 4 lb.) broiler-fryer chicken
2 qt. water
2 lb. hot Italian sausage links
6 slices bacon
2 cloves garlic, minced
1 tbsp. fresh parsley, chopped
1 tsp. dried oregano
1 can (16 oz.) crushed tomatoes
1 can (8 oz.) tomato sauce
1 pkg. (8 oz.) elbow macaroni, cooked and drained
Salt and pepper, to taste

Directions:

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, sauté 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.

User Reviews:

This is really good if you substitute diced tomatos and chili peppers!

Submitted by taliamecca on December 04, 2001

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