A hearty, one-pot Italian-style meal, made with bone-in chicken thighs, Cajun andouille, potatoes, tomatoes and white beans.
One Pot Italian-Style Chicken Stew
This is a good and hearty, one-pot, Italian style stew, though "stew" is really a loose interpretation here. It's hearty, but not thick and rich as we think of stews to be, but rather a bit lighter, making it fully appropriate any time of the year.
I based my recipe on a bit of a combination of MarkCharles Misilli's One Pot Italian Chicken from the cookbook Easy Everyday Favorites and Jacques Pépin's Chicken Bouillabaisse in his cookbook Fast Food My Way {affil links}, since I find them to be strikingly similar.
Jacques Pépin uses the addition of fennel, tarragon and saffron, all of which I happened to have on hand, so I included it. Saffron {affil link} is not an inexpensive spice though, so I marked it as completely optional, although Chef Pépin disagrees and thinks it to be essential. The tarragon, which is added at the end, contributes a bit of anise flavor, that he feels complements the rest of the ingredients, as well as the fennel seeds. He also likes a little splash of wine too.
I realize my herb and spice cabinet is probably a bit obsessive, so don't fret if you don't typically keep any of those on hand. To be honest, a simple increase of the Italian seasoning or even some herbes de provence would be excellent too, or add in some of your own favorite herbs. Use what you have!
Add a nice garden salad and a hunk of French bread for sopping up and you've got yourself an excellent, well-rounded and simple meal, that's full of flavor. Here's how to make it!
Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, Italian seasoning, onion, celery and carrot in a large bowl. Add the chicken and turn to coat. I'm using bone-in chicken thighs for the added flavor, but to reduce accumulated fat in the skillet, I removed the skin, though you may certainly keep it on! Cover and refrigerate for 2 hours or longer, until you are ready to cook. Heat 1 tablespoon olive oil in a skillet and add sausage, cooking until browned; set aside. Add potatoes and cook until browned.
Transfer the contents of the bowl to the skillet; add the tomatoes, broth and beans. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer uncovered for 25 minutes. Add the sausage, tarragon, parsley and pepper flakes and cook for 5 minutes longer. Taste and adjust seasonings as needed.
Enjoy!
For more of my favorite chicken thigh and leg recipes, check out the collection on my Pinterest page!
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