Chicken-And-Sausage Stew With Greens And White Beans
- 4 boneless, skinless chicken
- thighs, cut in half
- Coarse salt to taste
- Red-pepper flakes to taste
- 1/4 cup extra-virgin olive oil
- 3/4 lb andouille sausage, sliced
- 1 yellow onion, chopped
- 2 carrots, sliced into 1/4" rounds
- 4 garlic cloves, smashed
- 1 Tbsp fennel seed
- 8 cups low-sodium chicken broth
- 1 can (15 oz) cannellini beans
- 1 bunch kale, trimmed and chopped
- Juice of 1 lemon
- 1 Season the chicken with salt
- and red-pepper flakes. Heat an
- 8-quart pot on medium high
- before adding half the olive oil.
- 2 Add the thighs and cook without
- turning until they're seared on one
- side, about 3 minutes. Turn them
- and add the sausage. Cook about
- 5 minutes more. Stir the sausage
- occasionally until it's browned.
- 3 Add the onion, carrots, garlic,
- and fennel seed, sauteing until the
- onion is translucent, about 8 minutes.
- Add the broth and bring it
- to a boil. Add the beans; reduce
- the heat to low. Cover and simmer
- until the chicken is cooked
- through, about 40 minutes.
- 4 Remove the lid and add the kale.
- Simmer, adding more broth if the
- stew looks too thick, until the ingredients
- are tender, about 30 minutes
- more. Stir in the remaining oil and
- the lemon juice, and season with
- red-pepper flakes and salt.
chicken, salt, redpepper, ubc, andouille sausage, yellow onion, carrots, garlic, chicken broth, cannellini beans, kale, lemon
Taken from www.epicurious.com/recipes/member/views/chicken-and-sausage-stew-with-greens-and-white-beans-50122130 (may not work)