Chicken, Sausage & White Bean Stew
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
A hearty stew inspired by cassoulet, featuring chicken, sausage, and white beans in a savory broth, topped with crispy breadcrumbs.
Ingredients
- 14.8 ml olive oil
- 2 chicken thighs
- Kosher salt and pepper
- 1.5 sweet Italian sausage
- 56.7 g bacon cut into ½-inch pieces
- 0.25 medium onion finely chopped
- 0.5 medium carrot finely chopped
- 0.25 celery finely chopped
- 118 ml fresh breadcrumbs
- 1 garlic pressed
- 7.39 ml fresh thyme leaves
- 227 g canned cannellini beans drained and rinsed
- 118 ml low-sodium chicken broth
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 226 mg
- Iron: 5.47 mg
- Magnesium: 94 mg
- Phosphorus: 573 mg
- Potassium: 1210 mg
- Zinc: 5.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml olive oil
- 2 chicken thighs
- Kosher salt and pepper
- 1.5 sweet Italian sausage
- 118 ml fresh breadcrumbs
- 7.39 ml fresh thyme leaves
- 118 ml low-sodium chicken broth
Prepare
- 56.7 g bacon, cut into ½-inch pieces
- 0.25 medium onion, finely chopped
- 0.5 medium carrot, finely chopped
- 0.25 celery, finely chopped
- 1 garlic, pressed
- 227 g canned cannellini beans, drained and rinsed
Let's Cook
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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.
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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.
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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.
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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.
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Step 5.
In a small bowl, combine ½ cup fresh breadcrumbs, 1 small clove garlic (pressed), and ½ tablespoon fresh thyme leaves. Set aside.
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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.