Thursday, February 15, 2007

Mediterranean Chicken and Sausage Stew

Make this one on a cold day, serve with steamy garlic bread and cold milk. It's a favourite of ours.

Modified from Chatelaine magazine.

Brown and set aside:
4 big sausages, sliced (Italian or mild Italian are best)
2 chicken breasts, cut in 1" cubes

Saute:
1/2 each green and red pepper
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
2 cups sliced mushrooms

Place meat and veggies in a biggish soup pot, and add:
2 cups chicken broth
1 28 oz can diced tomatoes with juice
1/2 cup ketchup
1 tsp dried oregano
1 tsp dried basil

Bring to a boil. Add:
2 potatoes, cubed, (Yukon gold won't go to pieces, but whatever)

Simmer 20-25 minutes. Salt and pepper to taste.

1 comment:

Sara Howe said...

Yummy!
We have most of these ingredients, so I'm making this tonight!