Mediterranean sausage stew

Chatelaine 0

( 1 rating )

Cooking time:
30 minutes
Preparation time:
15 minutes
Makes:
6 to 8 servings
© Royalty-Free/Masterfile


 
© Royalty-Free/Masterfile

Ingredients

  • 2 tsp (10 mL) olive oil
  • 4 to 6  hot Italian turkey or Cajun turkey sausages
  • 4  skinless, boneless chicken breasts
  • 1  each red and green pepper
  • 3  large Yukon Gold potatoes
  • 8 oz (228 g) pkg whole button mushrooms
  • 6  garlic cloves, coarsely chopped
  • 1  small onion, coarsely chopped
  • 2  (10 oz/284 mL) cans undiluted chicken broth
  • 1 tsp (5 mL) dried oregano leaves
  • 28 oz (796 mL) can diced tomatoes
  • 1 cup (250 mL) coarsely chopped fresh basil or parsley
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper (optional)

Forget the usual thick and stodgy stew. We’ve simmered chunks of flavourful turkey sausages and chicken breasts in a savoury tomato broth. By using canned tomatoes, we’ve upped the amount of lycopene, which may help protect against prostate and cervical cancers and heart disease.

Instructions

  • Heat oil in a large wide saucepan set over medium heat. Slice each sausage into 3 or 4 pieces. Add sausages to pan. Cook, turning often, until lightly browned, from 3 to 4 minutes, removing to a large plate as they are browned. Meanwhile, slice chicken into 1-inch (2.5-cm) pieces. Add to saucepan. Stir often until chicken is lightly golden, from 3 to 4 minutes. Meanwhile, core and seed peppers. Slice into 1/2-inch- (1-cm-) thick strips. Cut unpeeled potatoes into 1-inch (2.5-cm) pieces. If mushrooms are large, slice in half; otherwise, leave whole. They should measure about 4 cups (1 L).
  • Once chicken is golden, remove to plate with sausages. Add peppers, garlic and onion to pan. Stir often until tender-crisp, 3 minutes. Stir in broth and oregano. Scrape up and stir in any brown bits from pan bottom to add flavour. Add potatoes, mushrooms and tomatoes. Return meat with any juices to pan. Bring to a boil, stirring often. Then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Remove from heat. Stir in basil. Taste. Add salt and pepper, if needed. Stew will keep well, covered and refrigerated, up to 3 days.

Nutrition (per Serving)

protein
29.5 g
fat
16.7 g
carbohydrates
18.3 g
fibre
2.9 g
iron
2.5 mg
calcium
66 mg
calories
340 

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