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Chicken and Italian Sausage Stew
with Roasted Peppers and Zucchini

Posted by Denise on December 10, 2013

chicken italian sausage stew
Garlic, onion, chicken, Italian sausage, roasted peppers and zucchini in a delicious sauce...what more could you ask for in a hearty stew?

With icy weather blanketing most of the United States right now, a good stew makes a perfect warm and comforting meal. We absolutely love this recipe. It’s such a great way to add vegetables into our meal without having to prepare a separate vegetable side. The vegetables also add flavor and moisture to the dish. I really appreciate how low-maintenance the recipe is, too. Everything is cooked in one pan, making cleanup a snap. Add a salad and dinner is served in under an hour!

We use chicken thighs instead of breasts, because we prefer how moist they stay in a recipe like this. And since we like things spicy, I used hot Italian sausage and a pinch of hot pepper flakes. If you prefer things mild, use sweet Italian sausage and leave out the hot pepper flakes and you’ll still have a tasty, flavorful meal!

The original inspiration is from Southern Living’s Homestyle Cooking cookbook, but we tweaked it, as shown in the recipe, to suit our preferred methods and tastes. The recipe may seem like it has a lot of steps, but it goes very quickly. From prep to eating took right around an hour. Please enjoy!


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Chicken and Italian Sausage Stew
with Roasted Peppers and Zucchini

chicken Italian sausage stew ingredients 

Chicken and Italian Sausage Stew with Roasted Peppers and Zucchini ingredients. 



Makes 4-6 servings




tablespoons olive oil


pounds zucchini squash, cut into ¾” slices

1 ½

teaspoons salt


teaspoon freshly ground black pepper


pound mild or hot Italian link sausage


tablespoon butter, melted


medium onion, chopped


ounces small fresh white mushrooms


clove garlic, minced


cup olive oil

1 ½

pounds boneless, skinless chicken breasts or thighs


cup all-purpose flour


cup vermouth, sweet or dry


15 oz. jar roasted red peppers, coarsely chopped


tablespoon chopped fresh parsley


bay leaf, whole


teaspoon dried basil


teaspoon dried thyme


Pinch of red pepper flakes, optional if extra spice is desired



1. Pour the oil into a large (10” or so diameter) skillet and heat over high heat. When the oil is hot, sauté the zucchini for about 3 minutes until browned. Flip them over and brown the other side. Sprinkle with salt and pepper. Remove the zucchini from the skillet and set aside for later.


browning zucchini 


2. Turn the heat down to medium-high and brown the sausage links, about 8 minutes total. Remove the sausage links from the skillet and slice into 3/4” thick rounds. Return them to the pan and sauté them for about 3 minutes per side until browned. Remove from the pan and set aside for later.  

browning sausage links

browning sausage rounds


3.  Drain grease from pan, reserving 1 tablespoon of the drippings in the pan. Add the butter, onion, mushrooms, and garlic to the pan. Cook, stirring often, until the onion is tender and the mushroom liquid (that comes out when cooking) evaporates. Remove the vegetables from the skillet and set aside.

 sauteeing veggies


4.  Heat the ¼ cup of olive oil in the same skillet over medium-high heat. Dredge the chicken in the flour and place in the hot oil in the skillet.  Cook the chicken until done, about 8 minutes, flipping once half-way through to cook the other side. Stir in the vermouth, roasted red peppers, and all of the previously cooked items (zucchini, sausage, and onion-mushroom mixture). Also add the parsley, bay leaf, basil, and thyme to the pan. Bring everything to a boil; reduce the heat and simmer, uncovered, for 5 minutes. Discard the bay leaf and serve hot.

dredging chicken browning chicken

adding veggies to chicken in pan

chicken and Ital sausage stew in gray bowl 



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