Chicken, Sausage and White Bean Stew

Serves: 1-2
Total Time: 2 hr 20 min
Fat: 29.5 g
Protein: 35 g
Carbohydrates: 31 g
Calories: 535

Slow-cooked chicken and beans might resemble a modest dish, however, the rich flavors make for a delightful winter-prepared stew.

Recipe by: Good House Keeping


  • 1 stalk celery, finely chopped
  • 2 tablespoon fresh thyme leaves
  • 1 lb. sweet Italian sausage
  • 2 medium carrots, finely chopped
  • 1 tablespoon olive oil
  • 2 15-ounce cans of cannellini beans, rinsed
  • ½ lb. bacon, cut into 1/2-inch pieces
  • 8 chicken thighs, 2 ¼ pounds
  • 2 c. fresh breadcrumbs
  • Kosher salt and pepper
  • 2 c. low-sodium chicken broth
  • 2 cloves garlic, pressed
  • 1 medium onion, finely chopped

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How To Make


  1. Heat oven to 350°F. Heat oil in a huge Dutch stove on medium.
  2. Wipe chicken off and prepare with ¼ teaspoon of each salt and pepper. Place skin side down in the dish.
  3. Cook until brilliant brown, around 6 minutes. Turn and cook 3 minutes more. Transfer to a plate.
  4. Add frankfurters to the pot and cook until caramelized everywhere, 6-8 minutes. Transfer to cutting board; let cool prior to cutting.
  5. Add bacon to the pot and cook, blending sporadically, until brilliant brown and fresh, 8-10 minutes. With an opened spoon, move to paper towels. Dispose of everything except 2 tablespoons of fat in the pot.
  6. Add onion and ¼ tsp salt to pot and cook, mixing periodically, until brilliant brown and delicate, 5 to 6 minutes. Add carrots and celery and cook 3 minutes more. Eliminate heat.
  7. In a little bowl, consolidate breadcrumbs, garlic, and thyme and put away.
    Mix beans and stock into the pot alongside chicken, frankfurter, and bacon and sprinkle with scrap blend.
  8. Prepare until chicken is fork-delicate and the stew has thickened, around 11/2 hours.
  9. Heat oven and cook until pieces are brilliant brown, around 3 minutes Let stand 10 minutes prior to serving.