Chicken, Sausage and White Bean Stew

Chicken, Sausage and White Bean Stew

Slow-cooked chicken and beans create a hearty, protein-rich stew perfect for winter.
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 Yield
Calories 535 kcal

Ingredients
  

  • 1 Tbsp. olive oil
  • 8 chicken thighs (2 1/4 pounds)
  • Kosher salt and pepper
  • 1 lb. sweet Italian sausage (about 5 links)
  • 1/2 lb. bacon, cut into 1/2-inch pieces 
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 stalk celery, finely chopped
  • 2 c. fresh breadcrumbs (about 5 ounces)
  • 2 cloves garlic, pressed
  • 2 Tbsp. fresh thyme leaves
  • 2 15-ounce cans cannellini beans, rinsed
  • 2 c. low-sodium chicken broth

Instructions
 

  • Heat oven to 350°F. Heat oil in large Dutch oven on medium. Pat chicken dry and season with 1/4 teaspoon each salt and pepper. Place skin side down in pan. Cook until golden brown, about 6 minutes. Turn and cook 3 minutes more. Transfer to plate.
  • Add sausages to pot and cook until browned all over, 6 to 8 minutes. Transfer to cutting board; let cool before slicing.
  • Add bacon to pot and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. With slotted spoon, transfer to paper towels. Discard all but 2 tablespoons of fat in pot. 
  • Add onion and 1/4 tsp salt to pot and cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add carrots and celery and cook 3 minutes more. Remove from heat. 
  • In small bowl, combine breadcrumbs, garlic, and thyme and set aside. Stir beans and broth into pot along with chicken, sausage, and bacon and sprinkle with crumb mixture.
  • Bake until chicken is fork-tender and stew has thickened, about 11/2 hours. Heat broiler and broil until crumbs are golden brown, about 3 minutes Let stand 10 minutes before serving. 

Nutrition

Calories: 535kcalCarbohydrates: 31gProtein: 35gFat: 29.5gSaturated Fat: 9gSodium: 800mgFiber: 10g
Keyword Chicken, Sausage and White Bean Stew
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