Main Dish

The Possum's Stew

Martinelli Winery

3360 River Road
Windsor, CA 95492

  • RECIPE YEAR: 2015
  • RECIPE BY: Park Avenue Catering, Cotati
  • YIELD: Serves 8
  • PAIRS WELL WITH: Three Sister's Vineyard

A warming family favorite that's perfect for winter: a delicious chicken stew (not possum), and the story as to how it got its name is quite enticing. Come in to the winery and hear all about it!

  • 3 pounds boneless, skinless chicken thighs
  • 1 pound mild Italian sausage
  • 1/4 cup olive oil
  • 1 medium onion, minced
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 1/2 cups chicken broth
  • 1 1/2 cups dry white wine
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 teaspoon dried thyme
  • 2 teaspoons dried rosemary
  • 2 bay leaves
  • 1/4 teaspoon ground cloves
  • 4 cans (each 15.5 ounces) cannellini beans, drained and rinsed


Preheat the oven to 350°F.

Put the chicken thighs and sausage in a baking pan, cover and roast until cooked through, about 45 minutes. When the chicken is cool enough to handle, shred the meat. Cut the sausage into slices 1/4 inch thick.

In a large pot over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Stir in the tomato paste, broth, wine, tomatoes, thyme, rosemary, bay leaves and cloves. 

Transfer the chicken and sausage, along with the juices from the baking pan, to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer, cover and cook for 1 1/2 hours. 

Stir in the beans and heat until warmed through. Ladle the stew into bowls and serve.