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. 1 Season the chicken with salt
2. and red-pepper flakes. Heat an
3. 8-quart pot on medium high
4. before adding half the olive oil.
5. 2 Add the thighs and cook without
6. turning until they're seared on one
7. side, about 3 minutes. Turn them
8. and add the sausage. Cook about
9. 5 minutes more. Stir the sausage
10. occasionally until it's browned.
11. 3 Add the onion, carrots, garlic,
12. and fennel seed, sauteing until the
13. onion is translucent, about 8 minutes.
14. Add the broth and bring it
15. to a boil. Add the beans; reduce
16. the heat to low. Cover and simmer
17. until the chicken is cooked
18. through, about 40 minutes.
19. 4 Remove the lid and add the kale.
20. Simmer, adding more broth if the
21. stew looks too thick, until the ingredients
22. are tender, about 30 minutes
23. more. Stir in the remaining oil and
24. the lemon juice, and season with
25. 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)