Rustic Chicken and Sausage White Bean Stew
This Rustic Chicken and Sausage White Bean Stew is a comforting meal idea for a chilly night. Using one pot, this delicious stew is ready in about an hour.
- 2 tablespoons extra virgin olive oil, divided
- 1/2 medium red onion, diced
- 3 - 4 cloves garlic, minced
- 2 stalks celery, sliced
- 2 medium carrots, sliced and cut into half rounds
- salt and pepper, to taste
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 links (3 ounces each) Cajun Andouille sausage, sliced (or your favorite sausage)
- 3 cups unsalted chicken stock
- 2 tablespoons fresh rosemary, finely chopped (OR 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (OR 1 teaspoon dried)
- 2 bay leaves (I used dried)
- 1 can (29 ounces) cannellini beans, drained and rinsed
- 3 tablespoons fresh parsley, finely chopped (optional)
Begin by prepping your vegetables and slicing the sausage. Set all of that aside.
Grab your Dutch oven pot and heat one-tablespoon olive oil over medium heat. Add the onion,garlic, celery, and carrots, and season with salt and black pepper, to taste.Stir to combine and cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
Add the chicken thighs, sliced sausage, rosemary, thyme, and whole bay leaves. Season with additional salt and black pepper, if desired. Pour in the chicken broth and stir to combine. *Check recipe card for amounts of dried herbs to use in place of the fresh.
Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and simmer for 45-50 minutes or until the chicken pulls apart easily with two forks.
Add the cannellini beans and stir to combine. Simmer for another 4-5 minutes, or just until heated through. Remove from heat and stir in (optional) fresh parsley right before serving. Enjoy!
Tips, Tricks, and FAQs
- You can add one or two cups of fresh spinach when you add the beans for more vegetables.
- Also note that you can use your favorite sausage in place of the andouille.
- Once the chicken is cooked, you can shred it using two forks.
- Adding more broth can turn this stew into a soup easily.