Tuesday, January 8, 2013
I've had this recipe floating around in my stores for a very long time. It's even written down in my family cookbook, but with no real directions, just ingredients and amounts. So, today I took the challenge of getting this together in a deliciously edible form to share.
I haven't the faintest idea why it's titled "Michigan", but it sure is good. Canned beans are fine, but I really prefer dry to start with. I almost always forget to soak overnight so I end up doing the fast soak method and the beans turn out just fine.
Any type of sausage will do, I prefer a good country-style sausage, but Italian is tasty and a smoky kielbasa would be great as well. The original recipe calls for salt pork to start, and I'll put that in the recipe, but I started with olive oil for a bit of a healthier alternative. I also added lemon juice to brighten it up and add some contrast.
Michigan Chicken, Bean and Sausage Stew
1 pound navy beans, sorted, soaked and cooked until tender OR 4 - 15 ounce cans of beans, drained)
4 ounces salt pork - diced fine OR 2 Tablespoons olive oil
2 cups diced onion
2 pounds cooked chicken (any cut) diced into cubes
1 1/2 pounds sausage, cooked and sliced thickly - about 1/2"
4 cloves garlic, minced
6 cups chicken stock
2 bay leaves
1 Tablespoon fresh thyme leaves or 1 teaspoon dried
1 - 15 ounce can tomato sauce
Salt and pepper to taste
Lemon juice to taste
1. Heat a large soup pot over medium-high heat and add olive oil or salt pork. If adding salt pork, render for several minutes. Add onions and garlic and saute until translucent, do not brown.
2. Add chicken and sausage and stir well. Pour in beans and stock and reduce heat to a simmer. Cook for 30 minutes - uncovered.
3. Put in bay leaves, thyme and tomato sauce. Continue cooking for another 30 minutes - uncovered until thick. Remove bay leaves, add lemon juice, salt and pepper to taste and serve.