Main Dishes, Recipes, Soups

Spicy Sausage, Chicken, and Bean Stew

Sometimes Ben 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!]
click to print


  • 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.

Breakfast, Egg Dishes, One Tablespoon Testosterone, Recipes

OTT: Sausage Egg Apple Strata


This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!


Hello again.  I’m here to share another recipe with you, man-style.  For this edition, we’ll go the route of “breakfast for dinner.”  This is a concept that my wife really enjoys.  She could eat breakfast every meal of the day and this is not an exaggeration.  We had breakfast food at our wedding reception.  But even before I knew Sarah, I knew about breakfast for dinner.  In college, one of my roommates (one Patrick Hinker) and I used to occasionally splurge and make

good eats, good man

breakfast feasts for dinner.  This occasionally involved making 14 links of sausage, a dozen eggs, and a batch of pancakes…and consuming it entirely ourselves.  Ah yes, those were the days.  Now I have to think of something a bit more…mmm…refined to satisfy my roommate.  [Sarah here… Ben just got kicked for that and said, “but I love you!” All was forgiven. :)] And so this recipe may not have been a hit four or five years ago, but now it’s a hit with my wife.  The other reason I decided to make this recipe is because we’ve had a pound of ground sausage in our freezer for God only knows how long, and I wanted to do something about it.

Sausage Egg Apple Strata [from $5 Dinners]


  • 6 slices bread (this can be of your choosing; you can pick what type of bread [we used Italian bread] and you can adjust the amounts depending on how bready you want yours [I probably would have cut back just a bit if I made it again]
  • 1 lb sausage (mild or spicy, your preference)
  • 1 chopped apple (I used Jazz)
  • 8 eggs
  • 1/2 c milk
  • salt and pepper to taste
  • 1/2 c cheese (guess what? you can choose the type of cheese too! I used cheddar.)


Spray or grease a 9×13 cooking pan.  Vent your frustrations on the bread by tearing into pieces, but don’t get too carried away.  Keep those pieces of bread a halfway decent size.  Put the pieces of bread in the pan.  Brown the sausage on the stove and drain the excess grease.  Put the sausage in the pan with the bread.  Chop the apple and add that to the pan.  Mix the ingredient around in there a little bit.  In a separate medium bowl, whisk together the eggs, milk, salt, and pepper.  Refrigerate overnight.  The next day, preheat the oven to 350 degrees.  Cook the casserole for 45-55 minutes.  With about 5 minutes to go in the cooking, remove the casserole from the oven and sprinkle the cheese on top.  Put back in the oven to finish cooking.  When it’s done, enjoy thoroughly.

Click here for the printable version: Sausage Egg Apple Strata

Question of the Day:  So if you could only eat five foods for the rest of your life what, what would they be?