This one-pot meal is a wink and a nudge to cassoulet — in 30 minutes.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3/4 pound bulk Italian hot sausage
- 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
- Salt and freshly ground black pepper
- 1 large onion, quartered and thinly sliced
- 2 carrots, shredded
- 3 to 4 ribs celery from the heart, thinly sliced
- 1 fresh bay leaf
- 2 (15-ounce) cans white cannellini beans
- 5 to 6 fresh sage leaves, thinly sliced
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 loaf baguette
- 3 tablespoons butter, melted
- A handful fresh parsley sprigs, left whole
- 3 to 4 sprigs fresh thyme, left whole
Instructions
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
- Turn broiler on and set rack in the middle of the oven.
- Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 895 |
| Total Fat | 48 g |
| Saturated Fat | 16 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 54 g |
| Cholesterol | 197 mg |
| Sodium | 1393 mg |
Reviews
This is An awsome recipe. The flavors come together wonderfully in the broth. I used a “palm full” of thyme and sage and I skipped the celery. My husband wants this every week now. Make sure to get a good baguette. It makes it nice and crispy to top it off nicely.
I’ve cooked this every winter. I live in Deep South Texas and cant wait for a cold day just to make this ❤️
Finally a keeper. I have been on a cooking kick and trying all kinds of new recipes and alot of them have not been so great. But this one is great I threw everything in it, zuchini, potatos, i used white meat chicken, dried tyme, rosemary, bay. I loved it the heat from the hot sausage was great. I love love love it
I agree w/ Chef2MyFam: the recipe is a bit different than what she did on air AND it was Rachael at her best. I started making the recipe based on my memory of the show, and when I went to check the recipe, more than half-way through, it threw me off. Yummy, though!
Rachael really hit the nail on the head with this one! I made this last week and just HAD to make it again. The website didn’t get the recipe quite right. Rachael added a couple of cloves of garlic and threw the sprigs of thyme directly in the pot. I thoroughly enjoyed watching this episode. It was Rachael at her best. This is now one of my favorite soup recipes. Thanks RR…keep ding what you do!
This one was flippin’ amazing! My brother-in-law called it chicken stew on steroids. We’ve made this multiple times and the family loves it. The broiled breading on top just kicks it up a notch.
My husband had his doubts while I was making this; however, he was pleasantly surprised. He indicated that the flavors really work together. The kids thought the dish was weird, not unpleasant, just weird. They did, however, like the toasted bread crumbs on top.
This was easy and so flavorful, my husband and I just loved it! The only change we made was to replace the bread crumbs with crouton-size cubes of a hearty multigrain loaf. We served it with couscous and a roasted beet salad. Everything took a bit longer to prepare and cook than I was expecting, and the timing was closer to an hour start to finish. Still, we’ve got a new family favorite!
Oh my goodness, this recipe was such a fun one to make. A friend of mine always asks for it and now that he is deploying I HAVE to make it. Instead of putting bread crumbs on top though I just cut up big pieces of bread to soak it up.
I love this recipe! Thank you Rachel Ray! Rachel mentioned you could use any kind if sausage so I have fine tuned it for my family’s taste…I use Johnsonville Brats, (casings removed), Johnsonville New Orleans Brand Andouille Recipe Spicy Smoked Sausage, chicken thighs, and great northern beans…Just bought a Lodge brand 6 qt Ceramic Dutch Oven and can’t wait to make this again and again and again!!!