Recipe by rickoholic83
Courtesy of Everyday With Rachael Ray.
Top Review by Sydney Mike
Made this to share with a neighbor couple who are house bound, & since none of us likes things too, too spicy, & opted for just a bit too much so, in that I ended up using a mild Italian sausage, realizing full well that the andouille sausage has its own heat! Other than that, though, I followed the ingredients right on down & we had a very satisfying pot of beans! Nicely seasoned, & really not too much heat! Thanks for sharing this nice recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]
- 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
- 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 See How It's Made
- In a Dutch oven, heat the olive oil over medium heat.
- Crumble in the Italian sausage and brown lightly, about 3 minutes.
- Add the andouille and cook until crisp on the edges, 2-3 minutes.
- Drain sausages on a paper-towel-lined plate.
- Season the chicken lightly with salt and pepper.
- Add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side.
- Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7-8 minutes.
- Add the wine and simmer until nearly dry, about 5 minutes.
- Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
- Preheat the broiler.
- Using a food processor, coarsely chop the baguette.
- Toss bread with the melted butter, parsley and thyme; season with salt and pepper.
- Scatter the bread over the sausage and chicken and broil until browned, 2-3 minutes.
- Serve from the pot, discarding the bay leaf.