- Prep Time
- 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
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.