Spicy Sausage, Chicken and Bean Pot
2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk hot italian sausage
3/4 pound andouille sausage, cut on an angle into 1-inch lengths
1 1/2 pounds skinless, boneless chicken thighs, about 8, cut into thirds
Salt and pepper
1 large onion, thinly sliced
3 to 4 ribs celery from the heart, thinly sliced
2 carrots, shredded
1 bay leaf
1 cup dry white wine
Two 15.5-ounce cans cannelloni beans
One 15.5-ounce can chicken broth
5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
3 tablespoons butter, melted
Flat-leaf parsley, chopped (a generous handful)
3 to 4 sprigs thyme, leaves chopped and stems discarded
In a dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Crumble in the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp at the edges, 2 to 3 minutes. Drain on a paper-towel-lined plate.
Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7 to 8 minutes. Add the wine and simmer until nearly dry, about 5 minutes. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
Preheat the broiler. Using a food processor, coarsely chop the baguette. Toss with the melted butter, parsley and thyme; season with salt and pepper. Scatter the bread over the sausage and chicken and broil until browned, 2 to 3 minutes. Serve from the pot, discarding the bay leaf.