Spicy Sausage, Chicken and Bean Pot Recipe

Name: Spicy Sausage, Chicken and Bean Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 3/4 pound bulk Italian hot sausage; 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle; 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks; Salt and freshly ground black pepper; 1 large onion, quartered and thinly sliced; 2 carrots, shredded; 3 to 4 ribs celery from the heart, thinly sliced; 1 fresh bay leaf; 2 (15-ounce) cans white cannellini beans; 5 to 6 fresh sage leaves, thinly sliced; 1 cup dry white wine; 2 cups chicken stock; 1/2 loaf baguette; 3 tablespoons butter, melted; A handful fresh parsley sprigs, left whole; 3 to 4 sprigs fresh thyme, left whole

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

1
Heat a Dutch oven over medium-high heat with extra-virgin olive oil.
2
Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes.
3
Add the andouille and crisp at edges, 2 to 3 minutes.
4
Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper.
5
Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies.
6
Add sausages back to the pan along with the beans and sage.
7
Deglaze with wine and stir in the stock.
8
Turn broiler on and set rack in the middle of the oven.
9
Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper.
10
Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes.
11
Serve directly from the pot.
12
Keep an eye out for that bay leaf and sprigs!

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 3/4 pound bulk Italian hot sausage, 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle, 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks, and more.

Yes, Spicy Sausage, Chicken and Bean Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Sausage, Chicken and Bean Pot

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