It might still be 90 degrees outside, but that doesn’t mean we can’t pretend it’s autumn, dream that the leaves are falling outside and that it’s cold enough for stew. And not just any ol’ stew, this incredibly flavorful bratwurst and chicken stew.
After one bite, you’ll be a stew convert in no time, even if you’re eating it in shorts and a tank top. This stew is easy to make and is perfect for those busy back-to-school weeknights. And when football comes around, your family will be begging for this bratwurst stew on game days!
Bratwurst and chicken stew recipe
Serves about 8
- 2 tablespoons butter
- 3 bratwurst links
- 1 (5 ounce) boneless skinless chicken breast, fully cooked and shredded
- 4 carrots, chopped
- 3 stalks celery, chopped
- 1 medium onion, sliced
- 30 ounces low-sodium chicken broth
- 1 can black beans (drained and rinsed)
- 1 can great northern beans (drained and rinsed)
- 4 leaves fresh basil
- 1 tablespoon crushed red pepper
- Salt and pepper
- 1-1/2 cups chopped cabbage (optional)
- Heat butter in a large Dutch oven over medium heat. Add onion and cook until translucent, about 2 minutes.
- Slice bratwurst into bite-size pieces. Add in bratwurst and cook until browned. Add in carrots and celery and cook another 2 minutes.
- Pour in chicken broth, black beans, northern beans, basil, red pepper, salt, chicken, pepper and cabbage. Bring mixture to a rapid boil and then reduce heat to low.
- Let mixture simmer for about 20 minutes or until fully cooked and fragrant.