Sausage And Chicken Stew - cooking recipe

Ingredients

1 lb smoked sausage, sliced (fully cooked) or 1 lb kielbasa
2 cups cooked chicken, cooked and cut into bite size pieces
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 cup white wine (I used Chardonnay)
2 cups cubed potatoes
1 (14 ounce) can stewed tomatoes, chopped
1 (14 ounce) can low sodium chicken broth
1 (6 ounce) can tomato paste
1 (6 ounce) can water
1 (10 ounce) package frozen green beans (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 - 1 teaspoon crushed red pepper flakes
kosher salt & fresh ground pepper
1 cup shredded mozzarella cheese (about 6 oz)
1 cup shredded cheddar cheese (about 6 oz)
1/4 cup grated parmesan cheese
rice (optional)

Preparation

Heat a large stock pot over medium to medium high heat.
Cook sausage until nice and brown, about 20 minutes.
Remove sausage and set aside.
Reserve 2 tablespoons fat from pan.
Saute onions until tender.
Add bell peppers and garlic and cook until softened.
Add wine, turn up heat and boil for 1 minute.
Reduce heat to medium.
Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
Add cheeses and serve over rice if desired.