Ingredients Jump to Instructions ↓

  1. 1-1/2 Tbsps. olive oil

  2. 4 smoked sausages, preferably chicken or turkey

  3. 4 chicken thighs or breasts

  4. 1 large onion

  5. 4-1/4 cups chicken stock

  6. 1 lb. Savoy or green cabbage, quartered

  7. 6 small red potatoes, halved

  8. 4 large carrots

  9. 2 medium yellow summer squash, cut into 1 inch lengths

  10. 4 small turnips

  11. 2 bay leaves

  12. 2 sprigs parsley

  13. 1 2 inch strip lemon zest

  14. 1 Tbsp. fresh tarragon, or parsley, minced

Instructions Jump to Ingredients ↑

  1. Heat oil in a large soup pot over medium high heat. Add sausages and cook 5-6 minutes, turning occasionally, until browned on all sides. Set sausages aside. Add chicken and cook 6-8 minutes until browned on both sides, turning once or twice. Set chicken aside with sausage. Stir onion into same pan and cook 4-5 minutes over medium heat, just until it begins to soften, stirring constantly. (Do not let it brown.) Return chicken to the pot. Add stock and next 8 ingredients. Bring to a boil. Cover, reduce heat to medium low and simmer 15 minutes. Add sausages and simmer 10-15 minutes longer, until turnips and potatoes are tender. Season with salt and pepper to taste.

  2. To serve, transfer chicken, sausages and vegetables to a large tureen or serving platter with a slotted spoon. Sprinkle with tarragon. Skim the fat from broth and remove and discard bay leaves, parsley and lemon rind. Add broth to tureen or, if serving on a platter, moisten meat and vegetables with broth and pass the remainder separately.


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