Chicken, Sausage & White Bean Stew

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. In a heavy medium saucepan, heat 1 tablespoon olive oil over medium heat. Pat 2 chicken thighs dry and season with a pinch each of salt and pepper. Place the chicken skin side down in the pan and cook until golden brown, about 6 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.

2. Step 2.

   Add 1½ links sweet Italian sausage (about 4 ounces) to the pan and cook, turning occasionally, until browned all over, 6 to 8 minutes. Transfer the sausage to a cutting board; let cool slightly, then slice into rounds.

3. Step 3.

   Add 2 ounces bacon, cut into ½-inch pieces, to the pan and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to paper towels. Discard all but 1 tablespoon of fat from the pot.

4. Step 4.

   Add ¼ medium onion, finely chopped, and a pinch of salt to the pot. Cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add ½ medium carrot, finely chopped, and ¼ stalk celery, finely chopped, and cook for 3 minutes more. Remove the pot from the heat.

5. Step 5.

   In a small bowl, combine ½ cup fresh breadcrumbs, 1 small clove garlic (pressed), and ½ tablespoon fresh thyme leaves. Set aside.

6. Step 6.

   Stir 8 ounces canned cannellini beans (drained and rinsed) and ½ cup low-sodium chicken broth into the pot. Return the chicken, sliced sausage, and bacon to the pot. Sprinkle the crumb mixture evenly over the top. Bake until the chicken is fork-tender and the stew has thickened, 45 to 60 minutes. Turn on the broiler and broil until the crumbs are golden brown, about 3 minutes. Let the stew stand for 10 minutes before serving.