Chicken, Sausage and White Bean Stew
Mike Garten
Slow cooked chicken and beans make for a protein-packed winter-ready stew.
Cal/Serv:
535
Yields:
8
servings
Total Time:
2
hours
20
mins
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
Directions
- 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.
Nutritional Information (per serving): About 535 calories, 29.5 g fat (9 g saturated), 35 g protein, 800 mg sodium, 31 g carbohydrate, 10 g fiber
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