Categories: Chicken, Main Dish, Pork, Rachael Ray

Ingredients

• 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 white 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

Directions

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.

Email to a friend | Print this recipe | Back