Chicken, Fennel, and Sausage Stew
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, cut into 1-inch pieces
- 1 large bulb fennel, trimmed and cut in ¼-inch dice
- Kosher salt
- 1 cup low-salt chicken broth
- 2 tablespoons balsamic vinegar
- 2½ cups diced leftover chicken
- 1 tablespoon heavy cream
- 10 drops Tabasco or other hot sauce
- 2 teaspoons chopped fresh thyme
- Freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Thyme, fresh (2 teaspoons)
- Meat
- Chicken (2 1/2 cups)
Sweet italian sausage (1 pound)
- Canned Goods
- Chicken broth, low-salt (1 cup)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Tabasco or other hot sauce (10 drops)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Bulb fennel, large (1)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Dairy
- Heavy cream (1 tablespoon)
- Parmesan cheese (1/4 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 17, 2011 (1 year ago).
14 people saved this recipe.
