Empty My Fridge
The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Ingredients
- Bacon4 oz
- Chicken drumstick · skinless4
- Chicken thigh · skinless4
- Chorizo3
- Olive oil2 tbsp
- Onion · diced1–2
- Celery2 cups
- Carrot2 cups
- Bell pepper2 cups
- Sage · chopped1 tbsp
- Thyme · chopped1 tbsp
- Garlic · chopped2 tbsp
- Tomato · diced1 cup
- Chicken stock2 cups
- Beef stock2 cups
- Ham · smoked1
- Cannellini bean1 can
- Salt
- Black pepper
Instructions
- In a non-stick pan over medium heat, cook the bacon until it releases enough fat. Add the chicken and sausage and sauté until golden brown.
- In a Dutch oven, heat the olive oil, add the onion and cook until golden brown. Add the celery, carrots, bell peppers, herbs and garlic. When the garlic smells fragrant, add the tomatoes and both stocks.
- Add the chicken, bacon and sausages, making sure the stock covers all the ingredients.
- Cook over very low heat for about 45 minutes, checking the bottom of the pot every 15 minutes.
- Remove the ham hock. Thicken the stew to the desired consistency with a cooked roux, flour or cornstarch diluted in water.
- Add the beans and cook for another 15 minutes.
- Season with salt and pepper to taste.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionTomatoCarrotBell pepperCeleryChicken thighBacon
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