Easy Chicken and Sausage Stew

Looking for a hearty and comforting meal perfect for a chilly night? Look no further than this Easy Chicken and Sausage Stew. Inspired by the classic French Cassoulet, this recipe is simplified with store-bought roasted chicken (or leftover Thanksgiving turkey!) and canned beans, making it a quick and easy weeknight dinner.

Of course, no A Bite of Good recipe would be complete without one of my small batch spice blends, and this one is no exception, with my For The Birds poultry seasoning adding depth of flavor and taking the dish to a whole new level. If you don't have any For The Birds on hand, you can substitute another poultry seasoning or even some Herbes de Provence.

Let's get cooking, shall we?

Easy Chicken and Sausage Stew

Easy Chicken and Sausage Stew

Makes 8-10 servings

Ingredients:

• 1 pound mild Italian sausage (casings removed, if links)

• 1 large yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 stalks celery, sliced

• 2 teaspoons For The Birds, divided

• 3 tablespoons tomato paste

• 1 teaspoon roasted garlic paste (optional but highly recommended)

• 1 (28-ounce) can peeled tomatoes (with juices)

• 2 cups chicken stock

• 4 (15-ounce) cans low sodium Great Northern or cannellini beans, drained and rinsed (if using dried beans, you'll need to cook about 2 cups of dried beans before proceeding with the rest of the recipe)

• 1 tablespoon extra virgin olive oil

• 1/2 cup panko breadcrumbs

• 1 cup shredded or diced roasted chicken (or turkey)

• Kosher salt
  

Directions:

In a large Dutch oven or heavy-bottomed pot, cook sausage over medium-high until lightly browned, using your spoon to break up the sausage into small pieces. Add the onion, carrots, celery, and 1 teaspoon For The Birds, and cook, stirring occasionally, until vegetables start to soften, about 5 minutes. Add the tomato paste and roasted garlic, if using and cook, stirring constantly, for 1 minute. Add the tomatoes and their juices, using your spoon to break down the tomatoes. Add the chicken stock and bring liquid to a low boil. Mash about half of the beans and then add all of the beans to the pot.

Lower heat to a simmer, cover, and cook, stirring occasionally until the vegetables are tender, about an hour. While the pot simmers, heat the olive oil in a small skillet over medium heat. Add the panko and remaining teaspoon of For The Birds and cook, stirring occasionally, until the breadcrumbs are golden brown and crispy.

When the vegetables are tender, stir in the chicken (or turkey) and season to taste with kosher salt. Serve stew in shallow bowls topped with a sprinkle of the toasted breadcrumbs.

Make Ahead: This stew freezes and reheats wonderfully. Cool completely then store in airtight containers in the fridge for up to a week or in the freezer up to 3 months. Store breadcrumbs separately.