CHICKEN SAUSAGE AND WHITE BEAN STEW RECIPES

Name: Chicken, Sausage, and White Bean Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3 quarts
Ingredients: 2 quarts chicken stock; 2 tablespoons olive oil; 3 sprigs thyme; 4 chicken thighs; 4 chicken legs; 3 teaspoons Essence, recipe follows; 1 1/2 teaspoons salt; 1 teaspoon white pepper; 1 pound andouille sausage, chopped into 1/2-inch pieces; 1 cup chopped onion; 1/2 cup chopped green bell peppers; 1/2 cup chopped celery; 4 teaspoons minced garlic; 1 pound white beans, soaked overnight; 1 bay leaf; 2 tablespoons chopped fresh parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

CHICKEN, SAUSAGE, AND WHITE BEAN STEW RECIPE | COOKING CHANNEL

Chicken, Sausage, and White Bean Stew Recipe | Cooking Channel image

Provided by Cooking Channel

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 3 quarts

Number Of Ingredients 24

Ingredients

2 quarts chicken stock
2 tablespoons olive oil
3 sprigs thyme
4 chicken thighs
4 chicken legs
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon white pepper
1 pound andouille sausage, chopped into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 teaspoons minced garlic
1 pound white beans, soaked overnight
1 bay leaf
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Set a Dutch oven over medium-high heat, and add the olive oil to the pan. Season the chicken with 2 teaspoons of the Essence, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place the chicken pieces in the pan and sear until well browned, about 4 to 5 minutes. Turn over and sear on the second side for an additional 4 to 5 minutes. Remove the chicken pieces from the pan and set aside. Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes. Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer. Cook the beans for 1 hour. Add the chicken back to the pan, and season with the remaining Essence, salt and pepper. Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour. Stir in the chopped parsley and serve over steamed white rice.
Combine all ingredients thoroughly.

BEST CHICKEN, SAUSAGE AND WHITE BEAN STEW RECIPE - HOW TO ...

Best Chicken, Sausage and White Bean Stew Recipe - How to ... image

Slow cooked chicken and beans in this Chicken, Sausage, and White Bean Stew make for a protein-packed winter-ready meal.

Provided by The Good Housekeeping Test Kitchen

Categories main dish meat poultry stews

Total Time 2 hours 20 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tbsp. olive oil
8 chicken thighs (2 1/4 pounds)
Kosher salt and pepper
1 lb. sweet Italian sausage (about 5 links)
1/2 lb. bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 stalk celery, finely chopped
2 c. fresh breadcrumbs (about 5 ounces)
2 cloves garlic, pressed
2 tbsp. fresh thyme leaves
2 15-ounce cans cannellini beans, rinsed
2 c. low-sodium chicken broth

Steps:

Heat oven to 350°F. Heat oil in large Dutch oven on medium. Pat chicken dry and season with 1/4 teaspoon each salt and pepper. Place skin side down in pan. Cook until golden brown, about 6 minutes. Turn and cook 3 minutes more. Transfer to plate. Add sausages to pot and cook until browned all over, 6 to 8 minutes. Transfer to cutting board; let cool before slicing. Add bacon to pot and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. With slotted spoon, transfer to paper towels. Discard all but 2 tablespoons of fat in pot. Add onion and 1/4 tsp salt to pot and cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add carrots and celery and cook 3 minutes more. Remove from heat. In small bowl, combine breadcrumbs, garlic, and thyme and set aside. Stir beans and broth into pot along with chicken, sausage, and bacon and sprinkle with crumb mixture. Bake until chicken is fork-tender and stew has thickened, about 11/2 hours. Heat broiler and broil until crumbs are golden brown, about 3 minutes Let stand 10 minutes before serving.

Nutrition Facts : Calories 535 calories

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