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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.
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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