Recipe Name Spicy Sausage and Chicken Bean Pot Submitted by Guest Recipe Description food network Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount 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!