Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Spicy Sausage and Chicken Bean Pot

Recipe Name

Spicy Sausage and Chicken Bean Pot

Submitted by

Guest

Recipe Description

food network

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



12	ounces	chorizo
3/4	link, 4/lb	italian sausage
1 1/2	thigh, bone and skin removed	thighs, bone and skin removed
2	tablespoons	olive oil
1	large	Onion, chopped
2	carrot (7-1/2")	Carrots shredded
4	stalks small (5" long)	celery
2	cups	white beans, can (16 oz.)
16	fliud ounces	white wine
2	cups	Kitchen Basics Chicken stock
10	slices large (4-1/2" x 3-1/4" x 3/4")	french baguette loaf
3	tablespoons	butter melted

Steps

Sequence	Step

1	Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock. Turn broiler on and set rack in the middle of the oven. Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact