Active Time
1 Hour
Total Time
1 Hour 40 Mins
Yield
Serves 6

How to Make It

Step 1

Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned; remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Gradually whisk in flour; cook, whisking constantly, until flour is a milk chocolate color (about 25 minutes).

Step 2

Stir in green bell pepper and next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables are tender. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and simmer, stirring occasionally, 30 minutes or until slightly thickened.

Step 3

Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving.