Photo: Spicy Sausage, Chicken and Bean Pot Recipe
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
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!
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By CeCeSmith
Massachusetts
on January 22, 2012
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Finally a keeper. I have been on a cooking kick and trying all kinds of new recipes and alot of them have not been so great. But this one is great I threw everything in it, zuchini, potatos, i used white meat chicken, dried tyme, rosemary, bay. I loved it the heat from the hot sausage was great. I love love love it
By stampertina_9567631
Cary, NC
on January 19, 2012
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I agree w/ Chef2MyFam: the recipe is a bit different than what she did on air AND it was Rachael at her best. I started making the recipe based on my memory of the show, and when I went to check the recipe, more than half-way through, it threw me off. Yummy, though!
By Chef2MyFam
Annapolis, MD
on March 26, 2011
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Rachael really hit the nail on the head with this one! I made this last week and just HAD to make it again. The website didn't get the recipe quite right. Rachael added a couple of cloves of garlic and threw the sprigs of thyme directly in the pot. I thoroughly enjoyed watching this episode. It was Rachael at her best. This is now one of my favorite soup recipes. Thanks RR...keep ding what you do!
Read all 47 reviews