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Chicken, Sausage & White Bean Stew Ingredients • 1 tbsp. olive oil • 8 chicken thighs (2 1/4 pounds) • Kosher salt and pepper • 1 lb. sweet Italian sausage (about 5 links) • 1/2 lb. bacon, cut into 1/2-inch pieces • 1 medium onion, finely chopped • 2 medium carrots, finely chopped • 1 stalk celery, finely chopped • 2 c. fresh breadcrumbs (about 5 ounces) • 2 cloves garlic, pressed • 2 tbsp. fresh thyme leaves Directions Step 1 Heat oven to 350°F. Heat oil in large Dutch oven on medium. Pat chicken dry and season with 1/4 teaspoon each salt and pepper. Place skin side down in pan. Cook until golden brown, about 6 minutes. Turn and cook 3 minutes more. Transfer to plate. Step 2 Add sausages to pot and cook until browned all over, 6 to 8 minutes. Transfer to cutting board; let cool before slicing. Step 3 Add bacon to pot and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. With slotted spoon, transfer to paper towels. Discard all but 2 tablespoons of fat in pot. Step 4 Add onion and 1/4 tsp salt to pot and cook, stirring occasionally, until golden brown and tender, 5 to 6 minutes. Add carrots and celery and cook 3 minutes more. Remove from heat. Step 5 In small bowl, combine breadcrumbs, garlic, and thyme and set aside. Stir beans and broth into pot along with chicken, sausage, and bacon and sprinkle with crumb mixture. Step 6 Bake until chicken is fork-tender and stew has thickened, about 11/2 hours. Heat broiler and broil until crumbs are golden brown, about 3 minutes Let stand 10 minutes before serving. • 2 15-ounce cans cannellini beans, rinsed • 2 c. low-sodium chicken broth @FoodAndRecipesWithCherokee 🦉