Spicy Sausage, Chicken And Bean Pot

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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 Italian hot sausage

3/4 pound andouille sausage (1 package), cut into 1-inch lengths on an angle

1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks

Salt and pepper

1 large onion, quartered and thinly sliced

2 carrots, shredded

3-4 ribs celery from the heart, thinly sliced

1 fresh bay leaf

2 cans white beans or cannellini (15 ounces each)

5-6 sprigs fresh sage, thinly sliced

1 cup dry white wine

2 cups chicken stock

1/2 loaf baguette

3 tablespoons butter, melted

A handful of fresh parsley, chopped

3-4 sprigs fresh thyme, chopped

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