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Spicy Sausage, Chicken and Bean Pot
Cassoulet
Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • ¾ pound bulk Italian hot sausage
  • ¾ pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
  • 1 ½ 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
  • ½ loaf baguette
  • 3 tablespoons butter, melted
  • A handful fresh parsley sprigs, left whole
  • 3 to 4 sprigs fresh thyme, left whole
Steps
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