Chicken, Bratwurst, and Vegetable Stew ♭

Stews are always good candidates for single-dish meals on cold wintry evenings when a steaming hot bowl is needed to warm you up and satisfy your appetite. This recipe produces another hearty chicken-and-sausage dish that will please your palate, fill your tummy, and warm your spirit. Its title is similar to the Tuscan Pollo e Salsicia† appearing among these recipes, but its other ingredients and taste are significantly different. It is less highly seasoned, with somewhat less salt.

• 2 skinned, deboned, chicken thighs, in bite-sized cubes
• 2 bratwurst or other sausages
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 shiitake mushrooms, sliced
• 1 (5 oz) packet shelled edamame (soy beans)
• ¼ cup frozen corn kernels
• 1 medium turnip, in ½” cubes
• 2 Brussels sprouts, chopped
• 1 medium carrot, chopped
• 1 cup salt-free chicken stock
• ½ cup dry white wine
• 1 tsp chicken consommé powder
• 1 tsp poultry seasoning
• 1 tbsp dried parsley flakes

Sauté the chicken cubes and sausage in a little olive oil until slightly browned over medium-high heat. Lower heat to medium, add onion, garlic, and mushrooms to the pan and sweat the vegetables a few minutes until the onion is translucent. Add the remaining ingredients and cook about 20-30 minutes until the carrot and turnips are softened.

Ladle into bowls and serve immediately.

Serves 4.