Chicken and Sausage Stew

This delicious chicken and sausage stew is hearty, comforting, delicious and satisfying. It's the perfect family meal!

Prep Time1

Cook Time2 35

Resting Time1

Total Time3 35

Servings: servings

Calories: 550kcal

1 lb dried great Northern beans You can also use navy, cannellini or flageolet beans
6 oz thick-sliced bacon chopped
12 oz Andouille sausage
2 lbs bone-in chicken thighs You can also use drumsticks
½ teaspoon salt
½ teaspoon pepper
2 cups chopped onions
1-½ cups peeled and chopped carrots
1-½ cups chopped celery
3 cloves garlic minced
8 cups chicken broth
1 6 oz can tomato paste
8 sprigs fresh Italian parsley and/or thyme
2 bay leaves
fresh Italian parsley for garnish

Rinse beans. In a large pot over high heat, combine beans and 8 cups water. Bring to boiling. Reduce heat. Simmer, covered, for two minutes. Remove from heat and let stand for one hour. Drain into a colander and rinse.
In a large Dutch oven, or oven-safe pot, cook bacon over medium heat for 8 minutes or until crisp. Use a slotted spoon (in order to leave as much grease behind as possible for added flavor) transfer bacon to a large bowl.
Add sausage to pot and cook 6-8 minutes, or until browned on all sides. Transfer to bowl with bacon.
Sprinkle chicken all over with salt and pepper, then add to pot. Cook 8-10 minutes over medium-high heat until well-browned all over. Transfer to bowl with bacon and sausage and refrigerate until later.
Add carrots, celery and onions to pot and cook 8-10 minutes. Add garlic and cook 1 minute. Stir in drained beans, broth, tomato paste, herbs, and bay leaves and bring to a simmer over high heat. Reduce heat and simmer, uncovered, 40-45 minutes or until beans are almost tender, stirring occasionally.
Preheat oven to 350 degrees F. Cut sausage into 1-inch pieces and add to stew along with bacon. Place chicken on top of stew with the skin exposed. Bake, uncovered 1 hour. If the chicken skin is not yet browned, broil under high heat until skin turns brown.
Ladle into bowls. Garnish with parsley and enjoy!