Spicy Sausage, Chicken and Bean Pot

Courtesy of Everyday With Rachael Ray.

• Ready In: 40 mins
• Serves: 4

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 1/2ounce) cans cannellini beans
• 1 (15 1/2ounce) 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.