Spicy Sausage, Chicken and Beans
adapted from Rachel Ray’s 30 Minute Meals
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole
Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
Turn broiler on and set rack in the middle of the oven.
Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
Modifications:
-I used turkey kielbasa.
-I added 1/2 bag of frozen vegetables to it.
-I didn’t use any celery.
-I added 3 cloves of crushed garlic.
-I did not make the bread on top of the dish.
Here’s what you’ll need:
Grate 1 large carrot.
Cut up one onion.
Crush three cloves of garlic.
Pull the casing off of the sausage. Although it doesn’t say to do this in the recipe, I saw Rachel do this when watching this episode.
Cut up 2 chicken breasts into bite-sized pieces.
Put olive oil in a dutch oven and then cut up the sausage. Put the sausage in the pan to brown.
Once the sausage is browned, pull it out.
Put the chicken with garlic and onions in the pan.
Once the chicken had browned up some, add the carrots and 1/2 bag of frozen vegetables.
Add the thyme, salt, and pepper.
Chop up a handful of parsley.
Once the chicken is fully cooked and the vegetables are softened up, put the sausage back in.
Add 2 cans of garbanzo beans (drain first).
Put in the parsley.
Add about 1/4 cup of wine to deglaze the bottom (Optional). Then, add the chicken broth.
Since we really like beans I added a can of pinto beans.
Here’s what you’ll end up with:
