October 29, 2012

Spicy Sausage, Chicken and Bean Pot

This little stew has by dad's name written all over it.  Three meats and lots of spice.  I'm sort of a spice wuss but I decided to give this a try anyway.  I really liked how flavorful it was and it hardly took any time to make.  It was definitely spicy and when I make it again I'll probably tone that down a bit by using a sweet Italian sausage instead but other than that it was exactly what I was looking for. 

I used chicken breasts because that's what I had on hand but next time I'd like to try the thighs as originally called for. The broth in this has such a great flavor and I loved the beans.  I might even add more beans next time.

Perfect cold weather meal here, give it a try!

Spicy Sausage, Chicken and Bean Pot
Modified slightly from Everyday with Rachael Ray September 2007

  • 2 Tbsp extra-virgin olive oil
  • 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 cut into thirds
  • salt and pepper
  • 1 large onion, thinly sliced
  • 3 to 4 ribs celery, thinly sliced
  • 2 carrots, shredded
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 - 15.5 ounce cans cannellini beans
  • 1 - 15.5 ounce can chicken broth
  • 5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
Cooking Directions
  1. Use a large Dutch oven, heat the oil over medium heat.
  2. Crumble the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp on the edges, about 2-3 minutes.
  3. Drain on a paper towel lined plate.
  4. Season the chicken with salt and pepper and add to the pot. Cook until browned on both sides. About 2 minutes per side.
  5. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, about 7-8 minutes.
  6. Add the wine and simmer until nearly dry, about 5 minutes.
  7. Return the sausages to the pot and add the cannellini beans, chicken broth and sage then cook until heated.

**The original recipe had a bread crumb topping, here is the recipe for that**
  • 1/2 baguette
  • 3 Tbsp butter, melted
  • Flat leaf parsley, chopped (a generous handful)
  • 3 to 4 sprigs thyme, leaves chopped and stems discarded
  1. Preheat the broiler. 
  2. Use a food processor to coarsely chop the baguette.  Toss the bread with the melted butter, parsley and thyme. Season with salt and pepper.
  3. Scatter the bread mixture over the sausage and chicken and broil until browned. 2 to 3 minutes. 

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