Chicken, Sausage and White Bean Stew
Slow-cooked chicken and beans create a hearty, protein-rich stew perfect for winter.
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
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