Chicken/Sausage stew - basic, but good on a cool evening: [View All]

[pinto]

for 2 - 4

2 large chicken breasts
2 Italian sweet sausages
2 medium potatoes, quartered
2-4 carrots, chunky cut
1 medium sweet onion, quartered
2 - 4 stalks celery, chunky cut
1- 2 cloves garlic, sliced
1/4 cup anise, sliced

1 can/box chicken stock

cheese croutons

bay leaf, ripped
black pepper
thyme
sage

(I don't add salt, the store bought stock usually has plenty, but add to taste.)

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Coat chicken with pepper, thyme and sage.
Place in a large soup/stew pot.
Cover with stock and water as needed, add bay.
Bring to a boil, turn to simmer, 30 minutes.

Add sausage (pierce the skins), simmer 15 minutes.
Add onion, carrots, celery, simmer 15 minutes.
Add garlic, anise and potatoes, continue simmer.

Cut sausage in quarters, simmer.
Add hot water as needed, till chicken is falling off the bone and potatoes are done.

Set aside.

Before serving, fish out the bones if desired.

Serve in large bowls, topped with cheese croutons.