has gets to eat tofu. [Dinner tonight!! Yum.] I am very fortunate that he is such a willing eater. Ben will try just about anything once. But of course, being the good wife that I am, I don’t want to take [too much] advantage of his easygoing nature. And in order to reward him, sometimes I make man meals. You know what I’m talking about… the kind of dinners most ladies would never request but will eat once in awhile to make a special someone happy. Those sort of meals. Mhmmm. Not exactly a special Valentine’s dinner, but definitely a “love your guy” kind of dinner.
One of the latest in our world is this hearty, meaty, thick stew. Spicy Sausage, Chicken, and Bean Stew has tons of meatyness thanks to hot Italian sausage and flavorful chicken thighs [use boneless, skinless chicken thighs to make it easier and to cut down on the fat], but still plenty of healthy stuff like celery, carrots, tomatoes, and potatoes to make me happy, as well as a plethora of herbs to add depth of flavor. Though I made this dish with Ben in mind, I was surprised at how much I enjoyed it too. Don’t worry about the spicy factor either–this is one dish that did not “spice me out!” If you want a spicier stew, I would up the cayenne pepper or add a little hot sauce. This stew makes a ton so be prepared for a few days of leftovers. It also freezes well!
Spicy Sausage, Chicken, and Bean Stew [adapted from Rachael Ray’s just in time!]
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- 12 ounces ground hot Italian sausage
- 1 pound boneless skinless chicken thighs, cut into chunks
- freshly ground black pepper
- 4 celery ribs, diced
- 3 medium white potatoes, peeled and chopped into 1-2 inch pieces
- 2 medium carrots, scrubbed and shredded
- 1/2 large red onion, diced
- 1 bay leaf
- 1 cup dry white wine
- 15 ounces chicken broth
- 28 ounces crushed tomatoes
- 15 ounces cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- pinch cayenne pepper
Heat a large stockpot over medium heat, add Italian sausage and begin to cook, crumbling into large pieces. When fat starts to render, after about 2 minutes, add chicken and stir to incorporate. Season to taste with black pepper. Cook the chicken on each side for about 2-3 minutes until it starts to brown. When chicken is fully cooked, add celery, potatoes, carrots, onion and bay leaf. Cook for another 7-8 minutes to soften the veggies. Then pour in the wine and stir to deglaze the pan. Lastly, stir in broth, tomatoes, beans, thyme, sage, parsley, and cayenne pepper. Cover and bring to a boil, then cook for 10-15 minutes, remove bay leaf and serve.
Time: 40 minutes.
Yield: 8 servings.