Spicy Sausage, Chicken, and Bean One-Pot Meal

Adapted from Rachel Ray/Food Network

When I saw this recipe on Food Network, I thought it sounded good- and different than anything I've ever made before.  So I decided to try it.  I'm not a huge fan of beans, so I adapted the recipe to only include one can.  I didn't have all the herbs the original calls for, so I left them out.

I also decided to leave off the bread crumb topping, as I had already decided I wanted to make these Parmesan crostini to go with it, and didn't want too much bread with the meal.

The flavor of this dish was nice.  Next time I would add more veggies, as it was a little protein-heavy for my taste.  Also, there was so much liquid to it after the addition of the wine and broth, I had to simmer it for 15 minutes or so to help evaporate some of the liquid.  Additional beans and/or veggies may have helped here.

Ingredients

2 tablespoons extra-virgin olive oil

¾ pound bulk spicy Italian sausage

¾ pound smoked turkey sausage, cut into 1-inch lengths

1 ½ pounds boneless, skinless chicken breast,
       cut into large chunks

Salt and freshly ground black pepper

1 large onion, quartered and thinly sliced

2 carrots, shredded

3 to 4 celery ribs, thinly sliced

1 bay leaf

1 (15-ounce) can white beans

1 cup dry white wine

2 cups reduced-sodium chicken broth

½ loaf French baguette

3 T butter, melted

1 T. dried parsley

Directions

Heat a Dutch oven over medium-high heat with the olive oil. Crumble the Italian sausage into large pieces, place in Dutch oven and begin to brown, about 2 to 3 minutes. Add the turkey sausage and crisp at edges, 2 to 3 minutes.

Remove browned sausages to a paper towel lined plate and add the chicken to the pan; season with salt and pepper. Lightly brown the chicken a couple of minutes on each side then add the onion, carrots, celery and bay leaf.  Add more salt and pepper and cook 7 to 8 minutes more to soften the vegetables.

Add sausages back to the pan along with the beans and sage. Deglaze with the wine, scraping the bottom with wooden spoon.  Stir in the broth.  Turn the 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 crumbs with melted butter, parsley, salt and pepper. Cover the sausage and chicken with bread mixture and place in the oven to brown, approximately 2 to 3 minutes. Serve directly from the pot. When you come across it, remove the bay leaf.

Yields: 6 servings

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