Chicken and Smoked Sausage Stew With Potatoes and Peppers

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 lb (907 g) bone-in, skin-on chicken thighs or mixed chicken pieces (about 6 pieces)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 1/2 tsp smoked paprika
• 2 tbsp (30 ml) olive oil
• 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 tbsp (15 ml) apple cider vinegar or lemon juice
• 1/4 cup chopped fresh parsley

Do This

• 1) Season chicken with salt, pepper, and smoked paprika.
• 2) Brown chicken in oil (6–8 min), then brown sausage (2–3 min). Remove.
• 3) Sauté onion and peppers (6–8 min), then add garlic (30 sec).
• 4) Stir in tomato paste, then flour; cook 1 minute. Slowly whisk in broth.
• 5) Add potatoes, bay leaf, thyme, oregano, and Worcestershire. Nestle chicken/sausage back in.
• 6) Simmer covered 30 min, then uncovered 10–15 min until potatoes are tender and chicken hits 175°F (79°C). Finish with vinegar and parsley.

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Why You’ll Love This Recipe

• Big flavor, simple method: Browning the chicken and sausage builds a deep, smoky base without fancy steps.
• Hearty and family-friendly: Tender potatoes and sweet peppers balance the bold sausage.
• One-pot comfort: Everything simmers together in one Dutch oven or heavy pot.
• Great leftovers: The stew tastes even better the next day as the flavors mingle.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 4 garlic cloves, 1 1/2 lb (680 g) Yukon Gold potatoes, 1 bunch fresh parsley, 1 lemon (optional, if using lemon juice instead of vinegar)
• Meat: 2 lb (907 g) bone-in chicken thighs or mixed chicken pieces, 12 oz (340 g) smoked sausage (andouille or kielbasa)
• Dairy: None required
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, tomato paste, all-purpose flour, low-sodium chicken broth, bay leaf, dried thyme, dried oregano, Worcestershire sauce, apple cider vinegar

Full Ingredients

Chicken and Sausage

• 2 lb (907 g) bone-in, skin-on chicken thighs or mixed chicken pieces (about 6 pieces)
• 12 oz (340 g) smoked sausage (andouille or kielbasa), sliced into 1/2-inch (1.25 cm) rounds
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 1 1/2 tsp smoked paprika
• 2 tbsp (30 ml) olive oil

Vegetables and Aromatics

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks

Stew Base and Seasoning

• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce

To Finish

• 1 tbsp (15 ml) apple cider vinegar or fresh lemon juice
• 1/4 cup (15 g) chopped fresh parsley
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 1/2 tsp smoked paprika.

Set the chicken aside at room temperature for 10 minutes while you prep the onion, peppers, garlic, and potatoes.

Step 2: Brown the chicken for a flavorful base

Place a large Dutch oven or heavy pot over medium-high heat. Add 2 tbsp olive oil and heat for 30–60 seconds.

Add the chicken pieces skin-side down in a single layer (work in batches if needed). Sear until deeply golden, about 4–5 minutes. Flip and cook another 2–3 minutes.

Transfer chicken to a plate. It will not be cooked through yet.

Step 3: Brown the smoked sausage

Reduce heat to medium. Add the sliced smoked sausage to the pot and cook, stirring occasionally, until the edges brown and it leaves flavorful bits on the bottom, about 2–3 minutes.

Transfer the sausage to the plate with the chicken.

Step 4: Sauté the onion and peppers

Add the diced onion, red bell pepper, and green bell pepper to the pot. Cook over medium heat, stirring and scraping up browned bits, until the vegetables soften and the onion turns translucent, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Step 5: Build and thicken the broth

Add 2 tbsp tomato paste and stir constantly for 1 minute to cook off any raw flavor.

Sprinkle in 2 tbsp all-purpose flour. Stir for 1 minute to coat the vegetables and create a light roux (this is what gives the stew a cozy, spoon-coating body).

Slowly pour in 4 cups (960 ml) chicken broth while stirring to prevent lumps. Scrape the bottom of the pot well so all the browned bits dissolve into the stew.

Step 6: Simmer with potatoes, herbs, chicken, and sausage

Add the potatoes, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried oregano, and 1 tbsp Worcestershire sauce. Stir to combine.

Nestle the chicken pieces back into the pot, then add the browned sausage. Bring the stew to a gentle simmer (aim for 185–195°F / 85–90°C if using a thermometer).

Cover and simmer on low heat for 30 minutes, stirring once halfway through to prevent sticking.

Step 7: Uncover to finish, then brighten and serve

Uncover and continue simmering until the potatoes are tender and the broth thickens slightly, about 10–15 minutes. The chicken is done when the thickest piece reaches an internal temperature of 175°F (79°C) and the meat pulls easily from the bone.

Turn off the heat. Stir in 1 tbsp apple cider vinegar (or lemon juice) and 1/4 cup chopped parsley. Taste and adjust with more salt and pepper as needed. Remove the bay leaf and serve hot.

Pro Tips

• Dry chicken = better browning: Patting the chicken dry helps you get golden skin and a richer stew.
• Cut potatoes evenly: Keep chunks around 1 inch so they cook at the same rate and don’t turn mushy.
• Control thickness: If you want it thicker, simmer uncovered an extra 5–10 minutes. If it gets too thick, add broth 1/4 cup (60 ml) at a time.
• Keep the simmer gentle: A low, steady simmer keeps chicken tender and prevents potatoes from breaking apart.
• Finish with acid: That last tablespoon of vinegar or lemon wakes up all the smoky, savory flavors.

Variations

• Spicy version: Add 1/2 tsp crushed red pepper flakes with the garlic, or use a hot andouille sausage.
• Extra-veg version: Add 1 cup (120 g) sliced mushrooms with the onions, or stir in 2 cups (60 g) baby spinach at the very end until wilted.
• Tomato-forward: Add 1 cup (240 ml) crushed tomatoes with the broth for a slightly tangier, stewier texture (you may need an extra 5–10 minutes uncovered to thicken).

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot and the chicken reaches 165°F (74°C). This stew also freezes well: remove chicken from the bone if you prefer, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead, chop the vegetables and slice the sausage up to 24 hours in advance; keep them refrigerated separately.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 35 g protein, 32 g carbohydrates, 28 g fat, 7 g saturated fat, 4 g fiber, 1,150 mg sodium.