Spicy Sausage, Chicken And Bean Pot

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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 - 4 ribs celery from the heart, 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

1/2 baguette

3 tablespoons butter, melted

Flat-leaf parsley, chopped (a generous handful)

3 - 4 sprigs thyme, leaves chopped and stems discarded

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