I was inspired to make this Chicken Sausage with White Beans dish because mid-week meals sometimes need new inspiration, right? I have my high and my lows of what to cook next, but don’t we all? I had some chicken sausage in the refrigerator and needed to cook them before their due date because one thing I hate to do is waste food! So I came up with this weird but delicious kind of stew recipe of Chicken Sausage with White Beans. Here’s something new and different with a flare of homestyle cooking. This stew (or whatever it is) turned out to be a great, different, and so simple to put together.
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Ali in the Valley
Photos by: Ali
Add Onions, cook until tender
Add Garlic & Thyme, cook for 1 minute
Add Wine, cook for 1 minute
Add Tomatoes, cook until sauce is thickened
Add Stock and Beans, bring to a simmer
Add Sausage, Bake for 30 minutes
Chicken Sausage with White Beans…
6 tablespoons unsalted butter
2 ounces diced pancetta or bacon
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 cups canned diced tomatoes (from one 14.5-ounce can)
1 1/4 cups chicken stock
2 cans (14.5 ounces each cannellini beans, drained and rinsed)
2 pounds cooked chicken sausages (whole)
1/4 cup coarsely chopped fresh flat-leaf parsley
Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Remove from stove top and bake in oven for 30 minutes.
Stir in parsley. Season with coarse salt.