Spicy Sausage, Chicken and Bean Pot

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Spicy Sausage, Chicken and Bean Pot
  • Prep Time
  • 4Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3/4 pound bulk hot italian sausage
  • 3/4 pound andouille sausage, cut on an angle into 1-inch lengths
  • 1 1/2 pounds skinless, boneless chicken thighs (about 8), cut into thirds
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 3 - 4 ribs celery from the heart, thinly sliced
  • 2 carrots, shredded
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 15 1/2 ounce cans cannellini beans
  • 1 15 1/2 ounce can chicken broth
  • 5 - 6 sprigs sage, leaves cut into thin strips and stems discarded
  • 1/2 baguette
  • 3 tablespoons butter, melted
  • Flat-leaf parsley, chopped (a generous handful)
  • 3 - 4 sprigs thyme, leaves chopped and stems discarded

Preparation

In a dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Crumble in the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp at the edges, 2 to 3 minutes. Drain on a paper-towel-lined plate.

Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7 to 8 minutes. Add the wine and simmer until nearly dry, about 5 minutes. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.

Preheat the broiler. Using a food processor, coarsely chop the baguette. Toss with the melted butter, parsley and thyme; season with salt and pepper. Scatter the bread over the sausage and chicken and broil until browned, 2 to 3 minutes. Serve from the pot, discarding the bay leaf.