you can thank rachael ray for this yummy "soup". it is hearty and absolutely delicious...perfect for a cold winter day.
spicy sausage, chicken and bean pot
2 tbs. evoo (extra virgin olive oil)
3/4 pound hot italian sausage (i used 1 pound)
3/4 pound andouille sausage (i used 1 pound)
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
salt and black pepper
1 large onion, chopped (i used frozen chopped onion)
2 carrots, peeled and shredded (or just buy a bag of shredded carrots from the salad section)
4 celery ribs, thinly sliced
1 fresh or dried bay leaf
2 (15 oz.) cans of white beans (cannellini)
5-6 fresh sage sprigs, thinly sliced (i used rubbed sage - about 2 tbsp)
1 cup dry white wine
2 cups chicken stock
1 loaf italian bread or 1 bagette (chopped into cubes or coarsely chopped in a food processor)
8 tbsp. melted butter
fresh flat leaf parsley
3-4 fresh thyme sprigs, chopped (i used dried thyme and added garlic powder and black pepper)
heat the evoo in a large pot over medium-high heat. add the italian sausage, crumble into large pieces with a wooden spoon and cook until it begins to brown, two to three minutes. add the andouille and cook until crisp at the edges, two to three minutes. remove the browned sausages to a paper-towel-lined plate and add the chicken to the skillet, seasoning it with salt and pepper. lightly brown the chicken for a couple of minutes on each side, then add the veggies, bay leaf, and more salt and pepper. cook for seven to eight minutes more to soften the veggies. add the sausages back to the pan with the beans and sage. pour in the wine and stir to deglaze the pan, then stir in the stock.
turn on the broiler and set the rack in the middle of the oven.
drizzle the bread chunks with the melted butter. add the parsley, thyme and salt and pepper and stir to combine. place the bread chunks on a cookie sheet and broil for about 6 minutes, checking often. pour the chicken and sausage into bowls and top with the seasoned bread.
my rachael ray go to cook book for fun new recipes to try is here: rachael ray: just in time. try it...you won't be disappointed.
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