Chicken, Sausage & White Bean Stew
- 50m Prep Time
- 1h Cook Time
- 2h Ready In
A hearty stew with chicken thighs, sweet Italian sausage, bacon, and cannellini beans, topped with a crispy breadcrumb crust. Perfect for a comforting dinner.
Ingredients
- 1 tbsp olive oil
- 8 bone-in chicken thighs
- Kosher salt and pepper
- 1 lb sweet Italian sausage
- 1/2 lbs bacon cut into 1/2-inch pieces
- 1 medium onion finely chopped
- 2 medium carrots finely chopped
- 1 celery finely chopped
- 2 cup fresh breadcrumbs
- 2 clove garlic pressed
- 2 tbsp thyme leaves
- 2 cannellini beans rinsed
- 2 cup low-sodium chicken broth
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 3.68 mg
- Magnesium: 67.9 mg
- Phosphorus: 490 mg
- Potassium: 935 mg
- Zinc: 4.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 8 bone-in chicken thighs
- Kosher salt and pepper
- 1 lb sweet Italian sausage
- 2 cup fresh breadcrumbs
- 2 tbsp thyme leaves
- 2 cup low-sodium chicken broth
Prepare
- 1/2 lbs bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 celery, finely chopped
- 2 clove garlic, pressed
- Rinse 2 cannellini beans
Let's Cook
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Step 1.
Preheat the oven to 350°F. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Pat 8 bone-in chicken thighs dry and season with ¼ teaspoon each salt and pepper. Place the chicken skin side down in the pot and cook until golden brown, about 6 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
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Step 2.
Add 1 pound sweet Italian sausage (about 5 links) to the pot and cook, turning occasionally, until browned all over, 6 to 8 minutes. Transfer the sausages to a cutting board and let cool slightly, then slice into rounds.
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Step 3.
Add ½ pound bacon, cut into ½-inch pieces, to the pot and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard all but 2 tablespoons of the rendered fat from the pot.
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Step 4.
Add 1 finely chopped medium onion and ¼ teaspoon salt to the pot and cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add 2 finely chopped medium carrots and 1 finely chopped celery stalk and cook for 3 minutes more. Remove the pot from the heat.
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Step 5.
In a small bowl, combine 2 cups fresh breadcrumbs, 2 pressed garlic cloves, and 2 tablespoons thyme leaves; set aside. Stir 2 rinsed 15-ounce cans cannellini beans and 2 cups low-sodium chicken broth into the pot. Return the chicken, sliced sausage, and bacon to the pot, nestling them into the liquid. Sprinkle the breadcrumb mixture evenly over the top.
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Step 6.
Bake the stew uncovered until the chicken is fork-tender and the stew has thickened, about 1½ hours. Meanwhile, if the crumbs brown too quickly, tent loosely with foil. After baking, heat the broiler and broil until the crumbs are golden brown, about 3 minutes. Let the stew stand for 10 minutes before serving.