The Pioneer Woman Tasty Kitchen
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Sun-dried Tomato Chicken Sausage and White Bean Stew

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Level: Easy

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Description

A one “pot” stew that’s so quick and easy to throw together but tastes as if it’s simmered away on your stove top for hours.

Ingredients

  • 2 Tablespoons Olive Oil, Divided
  • 12 ounces, weight To 16 Ounces Sundried Tomato And Basil Chicken Sausages (like Al Fresco}
  • 1 whole Large Yellow Onion, Halved, Peeled And Sliced Thin
  • 4 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped (small)
  • 2 sprigs Fresh Thyme
  • 4 Tablespoons White Wine (like Pinot Grigio)
  • 2 cups Low Sodium Chicken Broth
  • 2 cans (15 Oz. Size) Cannellini (White Kidney) Beans, Rinsed
  • 10 cups Baby Spinach Leaves
  • ¼ teaspoons Coarse Ground Black Pepper
  • Kosher Salt To Taste
  • Crust Bread, For Dunking (optional)

Preparation

In a deep-sided 10 inch skillet over medium-high heat, add in a tablespoon of olive oil. Once good and hot, add the chicken sausages. Cook for 6-8 minutes or until cooked through and the skin is crispy. Reduce the temp to medium and remove the sausages to a cutting board (to cool slightly).

Add the remaining olive oil to the pan. Drop in the sliced onions, chopped garlic and the two sprigs of thyme. Cook for 5-8 minutes until the onions are soft and translucent.

Add the four tablespoons of white wine and scrape up the brown bits on the bottom of the pan from the sausages. Pour in the two cups of chicken broth and stir.

Add the beans and with your spoon, mash a few up to thicken the broth and let the mixture simmer for a few minutes.

Slice up the chicken sausages and add them back into the pan along with the baby spinach. Cover and cook for 2-3 minutes to wilt the spinach.

Stir, season with black pepper and kosher salt. Don’t forget to remove the thyme stems before serving.

Serve with a few slices of toasted bakery bread and you’re good to go, unless you’re gluten free of course. Enjoy!

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