About
Sausage & Bean Stew is the meatiest stew around. Sweet Italian sausage is accented by creamy beans, making each spoonful hearty, savory, and so delicious. There's also succulent chicken and crispy bites of bacon, just to make sure you don't miss out on any of the meaty goodness the world has to offer! With everything swimming in an aromatic chicken broth, Sausage & Bean Stew makes for the best carnivorous experience!
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs, bone-in and skin-on
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon pepper
- 5 links sweet Italian sausage
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 stalk celery, finely chopped
- 2 cups breadcrumbs
- 2 cloves garlic, pressed
- 2 tablespoons fresh thyme leaves
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large Dutch oven over medium heat, add the oil.
Step 3 -Pat the chicken thighs dry and season them evenly with 1/4 teaspoon of the salt and the pepper.
Step 4 -Place the chicken skin-side down in the Dutch oven and cook until golden-brown, about 6 minutes.
Step 5 - Flip the chicken thighs and cook until the other sides are golden, about 3 minutes.
Step 6 -Transfer the chicken to a clean plate.
Step 7 -Add the sausages to the Dutch oven and cook, while turning them occasionally, until browned all over and they reach an internal temperature of 160 degrees F, about 6-8 minutes.
Step 8 -Transfer the sausages to a cutting board and let them cool.
Step 9 -Slice the sausages into bite-sized pieces.
Step 10 -Add the bacon to Dutch oven and cook, stirring occasionally, until golden-brown and crisp, about 8-10 minutes.
Step 11 -Using a slotted spoon, transfer the bacon to a clean plate lined with paper towels.
Step 12 -Reserve 2 tablespoons of the drippings in the Dutch oven, draining the remainder.
Step 13 -Add the onions and the remaining salt to the Dutch oven and cook, while stirring occasionally, until the onions are golden-brown and tender, about 5-6 minutes.
Step 14 -Add the carrots and the celery and cook until they are crisp-tender, about 3 minutes.
Step 15 -Transfer the veggie mixture from the heat.
Step 16 -In a small bowl, add the breadcrumbs, the garlic, and the thyme and mix to combine.
Step 17 -Add the beans, the broth, the browned chicken, the cooked sausage, and the cooked bacon to the Dutch oven and stir to combine.
Step 18 -Bake until the chicken is fork-tender and reaches an internal temperature of 165 degrees F and the stew has thickened, about 1 hour 30 minutes.
Step 19 -Transfer the chicken thighs from the Dutch oven to a cutting board.
Step 20 -Using two forks, shred the chicken. Return the shredded chicken to the Dutch oven and stir to combine.
Step 21 -Sprinkle the stew mixture with the breadcrumb mixture.
Step 22 -Turn the broiler on high and broil the stew until the breadcrumbs are golden-brown, about 3 minutes.
Step 23 -Transfer the Dutch oven from the oven and let stand for 10 minutes.
Step 24 -Serve.
