Rustic Chicken and White Bean Stew
Using chicken thighs, cajun andouille sausage, cannellini beans, and stock veggies this stew is ready to eat in 1.5 hours.
Servings 6 -8
Calories 571kcal
Ingredients
- 2 Tbsp olive oil divided
- ½ medium red onion finely chopped
- 3-4 cloves garlic minced
- 2 large stalks celery sliced
- 2 medium carrots sliced and cut into half rounds
- Sea salt and black pepper to taste
- 1½ lbs 680g boneless, skinless chicken thighs
- 3 3-oz/85g Cajun andouille sausage, sliced
- 3 cups chicken broth
- 2 Tbsp fresh rosemary leaves finely chopped (or 2 tsp dried)
- 1 Tbsp fresh thyme leaves or 1 tsp dried
- 2 whole bay leaves
- 1 29-oz or 2 x 400g can cannellini beans, drained and rinsed
- 3 Tbsp fresh parsley finely chopped
Instructions
- Add one tablespoon olive oil to a large saucepan or Dutch oven set over medium heat.
- Add the onion, garlic, celery, and carrots, and season with salt and black pepper, to taste. Stir to combine and cook for 4-5 minutes, stirring frequently, until the vegetables soften and develop some color.
- Add the chicken thighs, sliced sausage, rosemary, thyme, and bay leaves. Season with additional salt and black pepper, if desired. Pour in the chicken broth and stir to combine.
- 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 fresh parsley right before serving. Enjoy!
Nutrition
Serving: 1 | Calories: 571kcal | Carbohydrates: 39g | Protein: 47g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 167mg | Sodium: 1505mg | Fiber: 10g | Sugar: 3g