My husband, Doug, is an amazing cook and surprises me with his multiple talents every single day. Last night he made this Chicken Sausage Kale Stew, which he has been making for several years for his parents. This soup is one of his dad’s favorites. As soon as there’s a nip in the air and the weather gets cold, his dad is asking for this stew for dinner. Doug adapted this recipe from Men’s Health Magazine, changing a few things such as grilling the sausage (although you can also brown it in the pan), substituting smoked sausage instead of andouille and adding 2 cans of cannellini beans instead of one. This soup is comforting, hearty and so flavorful. Serve with some crackers or rolls, and dinner is done. This has become our favorite winter stew too!
Chicken Sausage and Kale Stew
3/4 pound smoked sausage
4 boneless, skinless chicken thighs, cut in half
Salt and red pepper flakes
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
4 garlic cloves, chopped
1 tablespoon fennel seed
8 cups low-sodium chicken broth
2 cans (15 ounces) cannellini beans, rinsed and drained
3 cups fresh kale
2 tablespoons fresh lemon juice
1. Preheat grill to medium-high heat.
2. Grill sausage until browned, turning occasionally about 8 to 10 minutes. Remove let cool and slice.
3. Season chicken with salt and red pepper flakes. Sear in hot oil 5 minutes. Add onion, carrots, garlic and fennel; sauce until onion is tender, about 8 minutes. Add broth and beans; bring to a boil; add beans; reduce heat to low and simmer over low heat 40 minutes or until chicken is cooked through. Add kale and lemon juice ; simmer 20 to 30 minutes more.