Chef Christopher from The Collins Small Batch Kitchen shares a recipe for a warm and yummy stew dish.


• 1/4 cup of bacon fat

• 1/2 cup of flour

• 1 pound of sausage links, 1 “chunks

• 1 pound of chicken thighs, 1” cube

• 1 cup of yellow onion 1” dice

• 1 cup of carrot, 1” dice

• 1 pound of red/yukon potato, 1 1/2” chunks

• 1 small green cabbage, cut 1/8 thick

• 2 ears corn, shucked, cut 1” rounds

• 1 teaspoon of kosher salt

• 1 teaspoon of black pepper

• 4 thyme sprigs

• 2 bay leaves

• 1-gallon water (or chicken stock)

• Garlic Bread

• 1 baguette or French bread

• 5 clove roasted garlic

• 2 tablespoons of parsley


Place a tablespoon of bacon fat in a large pot over medium high heat.

Add sausage and chicken and brown slightly; 2-3 minutes.

Remove from pot and add carrots and onions and cook 3-4 minutes.

Add remaining bacon fat and flour and stir to create a roux.

Cook roux for 2-3 minutes, then add remaining ingredients.

Simmer for 20-30 minutes or until potatoes are tender and chicken thighs are

cooked through.

To make the garlic bread, spread bacon fat evenly on both sides of baguette.

Using a knife, mash the roasted garlic and distribute over bread along with parsley.

Wrap tightly in foil and place over medium heat on grill for 15 -20 minutes.

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