Food Network: Spicy Sausage, Chicken and Bean Pot

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Spicy Sausage, Chicken and Bean Pot
Recipe courtesy Rachael Ray, 2007

Ingredients
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!