- 2 tablespoons extra virgin olive oil (EVOO)
- 3/4 pound bulk Italian hot sausage
- 3/4 pound andouille sausage (1 package), cut into 1-inch lengths on an angle
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
- Salt and pepper
- 1 large onion, quartered and thinly sliced
- 2 carrots, shredded
- 3-4 ribs celery from the heart, thinly sliced
- 1 fresh bay leaf
- 2 cans white beans or cannellini (15 ounces each)
- 5-6 sprigs fresh sage, thinly sliced
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 loaf baguette
- 3 tablespoons butter, melted
- A handful of fresh parsley, chopped
- 3-4 sprigs fresh thyme, chopped
Heat a Dutch oven over medium-high heat with the EVOO, about two turns of the pan. Add Italian sausage and crumble into large pieces and begin to brown, 2-3 minutes. Add the andouille sausage and crisp at edges, 2-3 minutes. Remove browned sausages to a paper towel-lined plate.
Add chicken to the Dutch oven, seasoning with salt and pepper. Lightly brown chicken for a couple of minutes on each side, then add veggies and bay leaf. Add more salt and pepper and cook 7-8 minutes more to soften veggies. Add sausages back to the pan with beans and sage; deglaze with wine and stir in the stock.
Turn the broiler on and set rack in the middle of the oven.
Coarsely chop the bread into large crumbs in a food processor, then remove the blade and toss with melted butter (you can melt in the microwave in 15 seconds) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in the oven to brown for 2-3 minutes.
Serve directly from the pot. Keep an eye out for that bay leaf!