Winter is the perfect time to make soups and stews (and if you’re in the Midwest like we are, winter can be a LONG season)! They are hearty, packed full of fresh ingredients, and warm you to the core! I love to make a big pot of soup on the weekend and enjoy the leftovers for lunch throughout the week.

This stew is a different take on the typical sausage & sauerkraut dish by adding in fresh flavors of fennel, mushrooms, and onion. It’s not lacking in the protein department either, showcasing kielbasa, bacon and chicken. This stew would be delicious served over a scoop of steamed white rice to add even another layer of goodness. Cozy up with this stew and enjoy an evening in with family and friends.

Recipe adapted from foodandwine.com

Sausage & Sauerkraut Winter Stew

Ingredients:

3 red bell peppers

28 oz. can of whole tomatoes

1 lb. boneless skinless chicken thighs

2 T butter

salt & pepper

½ lb. bacon

1 yellow onion, diced

3 cups mushrooms, sliced

1 fennel bulb, chopped

2 cloves garlic, minced

3 T paprika

1 – 1 ½ lbs. polish kielbasa, sliced into ¼ inch discs

2 cups red wine

4 cups chicken stock

2 T dill (dried)

1 package of fresh sauerkraut, drained and rinsed

Instructions:

1. Preheat broiler. Place bell peppers on a small baking sheet and broil for 5-10 minutes until skins are charred. Place in a medium bowl and cover tightly with plastic wrap. Let stand until peppers completely cool. Remove skins, stems, and seeds and discard. (Skins will peel off easily).

2. Season chicken thighs with salt & pepper. Melt butter in dutch oven or a large pot. Add chicken thighs and cook until browned, about 4 minutes on each side. Remove from pot and set aside.

3. While chicken is cooking, place roasted bell peppers (peeled) and whole tomatoes (with juices) into a blender and blend until smooth.

4. Dice bacon into bite size pieces and add to dutch oven. Cook and stir until bacon begins to brown, about 5 minutes. Add onion and mushrooms. Cook until onion begins to golden. Stir in fennel, garlic, and paprika. Cook 2 minutes.

5. Add in kielbasa and dill. Cook until sausage is heated through, about 5 minutes.

6. Return cooked chicken to pot, add wine and bring to boil. Cook until liquid is reduced by half. Add pepper & tomato puree to the stew and bring to simmer.

7. Add chicken stock and sauerkraut, bring to a low simmer and cook until vegetables are tender and chicken shreds with a fork (about 45 minutes). Season with salt & pepper and serve.

Blessings,

Abby & April from everydaytable.org

Author: April Huard and Abby Miller from Everyday Table for The Better Mom

Sausage & Sauerkraut Winter Stew

prep time: cook time: total time:

ingredients:

3 red bell peppers
28 oz. can of whole tomatoes
1 lb. boneless skinless chicken thighs
2 T butter
salt & pepper
½ lb. bacon
1 yellow onion, diced
3 cups mushrooms, sliced
1 fennel bulb, chopped
2 cloves garlic, minced
3 T paprika
1 – 1 ½ lbs. polish kielbasa, sliced into ¼ inch discs
2 cups red wine
4 cups chicken stock
2 T dill (dried)
1 package of fresh sauerkraut, drained and rinsed

instructions:

1. Preheat broiler. Place bell peppers on a small baking sheet and broil for 5-10 minutes until skins are charred. Place in a medium bowl and cover tightly with plastic wrap. Let stand until peppers completely cool. Remove skins, stems, and seeds and discard. (Skins will peel off easily).
2. Season chicken thighs with salt & pepper. Melt butter in dutch oven or a large pot. Add chicken thighs and cook until browned, about 4 minutes on each side. Remove from pot and set aside.
3. While chicken is cooking, place roasted bell peppers (peeled) and whole tomatoes (with juices) into a blender and blend until smooth.
4. Dice bacon into bite size pieces and add to dutch oven. Cook and stir until bacon begins to brown, about 5 minutes. Add onion and mushrooms. Cook until onion begins to golden. Stir in fennel, garlic, and paprika. Cook 2 minutes.
5. Add in kielbasa and dill. Cook until sausage is heated through, about 5 minutes.
6. Return cooked chicken to pot, add wine and bring to boil. Cook until liquid is reduced by half. Add pepper & tomato puree to the stew and bring to simmer.
7. Add chicken stock and sauerkraut, bring to a low simmer and cook until vegetables are tender and chicken shreds with a fork (about 45 minutes). Season with salt & pepper and serve.

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