chicken + sausage stew

this stew is probably not the prettiest thing ever posted on this blog, but with the weather much colder than necessary, its depth and warmth make up for the hodgepodge look. if you're only one, this recipe will easily feed you for a week. if you, like me, get tired of eating the same thing over and over, the leftovers freeze really well, which means you'll always have something to remedy these bleak, cold days.

yes, i'm still making these "seasonal" stews, but really i'm dreaming of ice cream dripping on the sidewalk...it's time already!

chicken + sausage stew, adapted from gourmet

1 pound sausage (i used andouille), cut into rounds
8 large chicken thighs (about 2 1/2-3 pounds)
2 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 can cannellini beans
juice of half a lemon
3/4 cup pitted and sliced kalamata olives

aaute sausage in a large dutch oven over medium heat until brown, about 4 minutes. transfer to large bowl. sprinkle 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 1 tablespoon pan drippings.

add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. add garlic, oregano, thyme and paprika; sauté 2 minutes. return sausage, chicken and any accumulated juices to pot. add tomatoes with juices, chicken broth, lemon juice and 1 cup water. 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 beans and season to taste with salt and pepper. i actually prepared this a day ahead of time and refrigerated it overnight. we just reheated it over medium-low heat for 45 mins. serve over couscous with a big fresh green salad.