Sausage and Chicken Stew

Sausage and Chicken Stew

Ingredients:
· 1 tablespoon extra-virgin olive oil
· 8 ounces chorizo sausage, diced
· 2 medium yellow onions, chopped
· 3 cloves garlic, minced
· 3 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
· 2 tablespoons paprika
· 1/2 teaspoon sea salt
· Freshly ground black pepper, to taste
· 3 cups white wine
· 2 14.5 ounce cans diced tomatoes, no salt added
· 2 cups low-sodium chicken broth
· 1/4 cup flat-leaf parsley, chopped
· 1 pinch saffron

Directions:
1. In a large pot or Dutch oven, heat oil over medium heat. Add sausage and cook,
stirring occasionally, for 6-7 minutes. Add onion and garlic, and continue to cook,
stirring occasionally for 8-10 minutes, until onion is soft.
2. Add chicken, paprika, salt, and pepper, stir to coat. Cook for another 5 minutes,
stirring occasionally.
3. Add wine, turn heat to high and cook until wine is reduced by a third, about 7-8
minutes.
4. Add tomatoes, chicken broth, parsley, and saffron. Reduce heat to low and simmer,
uncovered, until sauce has thickened and chicken is tender, about 1 hour.
5. Season with additional pepper, to taste.