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
Modified slightly from Everyday with Rachael Ray September 2007
Ingredients
- 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
- Use a large Dutch oven, heat the oil over medium heat.
- Crumble the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp on the edges, about 2-3 minutes.
- Drain on a paper towel lined plate.
- Season the chicken with salt and pepper and add to the pot. Cook until browned on both sides. About 2 minutes per side.
- Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, about 7-8 minutes.
- Add the wine and simmer until nearly dry, about 5 minutes.
- 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
- Preheat the broiler.
- Use a food processor to coarsely chop the baguette. Toss the bread with the melted butter, parsley and thyme. Season with salt and pepper.
- Scatter the bread mixture over the sausage and chicken and broil until browned. 2 to 3 minutes.
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