Spicy Sausage, Chicken And Bean Pot

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3/4 lb spicy bulk sausage, italian
• 3/4 lb andouille sausage, cut on an angle into 1-inch lengths
• 1 1/2 lbs boneless skinless chicken thighs, cut into thirds
• salt
• pepper
• 1 large onion, thinly sliced
• 4 celery ribs, thinly sliced
• 2 carrots, shredded
• 1 bay leaf
• 1 cup dry 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
• 1/4 cup italian parsley, chopped
• 3 -4 sprigs thyme, leaves chopped and stems discarded

Recipe

• 1 in a dutch oven, heat the olive oil over medium heat.
• 2 crumble in the italian sausage and brown lightly, about 3 minutes.
• 3 add the andouille and cook until crisp on the edges, 2-3 minutes.
• 4 drain sausages on a paper-towel-lined plate.
• 5 season the chicken lightly with salt and pepper.
• 6 add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side.
• 7 add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7-8 minutes.
• 8 add the wine and simmer until nearly dry, about 5 minutes.
• 9 return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
• 10 preheat the broiler.
• 11 using a food processor, coarsely chop the baguette.
• 12 toss bread with the melted butter, parsley and thyme; season with salt and pepper.
• 13 scatter the bread over the sausage and chicken and broil until browned, 2-3 minutes.
• 14 serve from the pot, discarding the bay leaf.