Description
This Chicken and Sausage Stew is a hearty and flavorful dish perfect for cold winter evenings. Made on the stovetop with boneless chicken thighs, smoked sausage, white beans, and spinach, it offers a rustic, comforting meal packed with rich flavors and wholesome ingredients.
Ingredients
Protein and Meat
- 1 ½ pounds boneless skinless chicken thighs
- 12 ounces smoked sausage (chicken, turkey, or beef), sliced
Vegetables and Beans
- 2 carrots, peeled, halved length-wise and sliced into ½-inch slices
- 2 ribs celery, sliced
- 1 cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 29 ounces cannellini beans, rinsed and drained (2 14.5 ounce cans)
- 14 ounces fire-roasted diced tomatoes
- 5 ounces roughly chopped baby spinach, big stems removed (about 3 cups, tightly packed)
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- ½ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, or to taste)
Optional
- Grated Parmesan cheese for serving
Instructions
- Prepare the chicken: Trim any excess fat from the boneless skinless chicken thighs and cut them into bite-sized pieces for even cooking and easy serving.
- Sauté the vegetables: Heat the olive oil over medium-low heat in a large Dutch oven. Add carrots, celery, onions, and garlic and cook until the onions are tender, about 5 to 6 minutes.
- Add tomato paste and flour: Stir in the tomato paste with the cooked vegetables until well combined. Then add the flour and stir well into the vegetable mixture, cooking for about one minute to form a roux.
- Incorporate broth and thicken: Gradually pour in the chicken broth, stirring constantly until the mixture thickens and becomes smooth.
- Add protein and seasonings: Increase the heat to medium and add the chicken pieces, sliced sausage, cannellini beans, fire-roasted tomatoes, Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using. Stir everything to combine fully.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer gently for 40 to 50 minutes, or until the chicken is thoroughly cooked and tender.
- Add spinach and finish: Stir the roughly chopped baby spinach into the hot stew and remove the pot from heat. Allow the residual heat to wilt the spinach for a few minutes.
- Serve: Ladle the stew into bowls and top with grated Parmesan cheese if desired. Serve warm and enjoy a comforting, hearty meal.
Notes
- Use smoked sausage varieties like chicken, turkey, or beef based on preference or availability.
- For a thicker stew, let it simmer uncovered for an additional 5-10 minutes to reduce liquid further.
- Red pepper flakes are optional but add a nice subtle kick – adjust amount to taste.
- Grated Parmesan cheese adds richness but can be omitted for a dairy-free option.
- This stew stores well and tastes even better the next day once flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
