Serve this stew with some crusty bread and a chilled bottle of Sauvignon Blanc. Follow with curly endive salad, and baked fruit for dessert.
Serves 6 Ingredients:
1 pound smoked sausage, cut 1/2″ thick
6 large chicken thighs 3 cups onions
Chopped 2 1/3 cups green bell pepper
Chopped 1 1/4 cups red bell pepper
Chopped 6 large garlic clove
Chopped 3 tablespoons fresh oregano
Chopped 2 tablespoons fresh thyme
Chopped 1 tablespoon Spanish smoked paprika
1 teaspoon onion powder
28 ounces tomatoes, canned, with juice
14 1/2 ounces chicken broth
1 cup dry white wine
3/4 cup olives, with pimiento
1 pound large shrimp, uncooked
Instructions: Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle the chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but one tablespoon pan drippings. Add onions and bell peppers to pot; add paprika and onion powder. Sauté until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme, sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes. Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper.
Terri Geiser
