Spicy Sausage, Chicken and Bean Pot

• 2 tablespoons extra virgin olive oil
• 34 lb spicy bulk sausage, Italian
• 34 lb andouille sausage, cut on an angle into 1-inch lengths
• 1 12 lbs boneless skinless chicken thighs, cut into thirds
• salt
• pepper
• 1 large onion, thinly sliced
• 4 celery ribs, thinly sliced
• 2 carrots, shredded
• 1 bay leaf
• 1 cup dry white wine
• 2 (15 1/2 ounce) cans cannellini beans
• 1 (15 1/2 ounce) can chicken broth
• 5 -6 sprigs sage, leaves cut into thin strips and stems discarded
• 12 baguette
• 3 tablespoons butter, melted
• 14 cup Italian parsley, chopped
• 3 -4 sprigs thyme, leaves chopped and stems discarded

1. In a Dutch oven, heat the olive oil over medium heat.
2. Crumble in the Italian sausage and brown lightly, about 3 minutes.
3. Add the andouille and cook until crisp on the edges, 2-3 minutes.
4. Drain sausages on a paper-towel-lined plate.
5. Season the chicken lightly with salt and pepper.
6. Add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side.
7. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7-8 minutes.
8. Add the wine and simmer until nearly dry, about 5 minutes.
9. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
10. Preheat the broiler.
11. Using a food processor, coarsely chop the baguette.
12. Toss bread with the melted butter, parsley and thyme; season with salt and pepper.
13. Scatter the bread over the sausage and chicken and broil until browned, 2-3 minutes.
14. Serve from the pot, discarding the bay leaf.

extra virgin olive oil, sausage, andouille sausage, chicken thighs, salt, pepper, onion, celery, carrots, bay leaf, white wine, cannellini beans, chicken broth, sage, baguette, butter, italian parsley

Taken from www.food.com/recipe/spicy-sausage-chicken-and-bean-pot-244335 (may not work)