Pull up a chair to enjoy this hearty, savory, delicious One Pot Chicken with Sausage and Beans! Thanks to Better Homes and Gardens for inspiring and sponsoring this recipe!
Hi! Remember last month when I shared that Baked Salmon with Herbed Yogurt from Better Homes and Gardens? Well I’ve got another great recipe for you today that’s inspired by a recipe in their October issue. (If you haven’t subscribed yet, you should click here to get your own magazines delivered to your home for only $4.99/year! That’s less than the cost of one frappuccino! Just enter the promo code “wearychef” when you sign up to get the special price.)
Today’s hearty recipe is just right for cooler days ahead. It’s a pot of perfectly cooked chicken nestled in seasoned beans and sausage. The original recipe was included in a feature on the versatility of beans. Other dishes included Spanish-Style Gigante Beans, Stewed Fava Beans with Sweet Potatoes, and Beer-Braised Beef with Pinto Beans. It was hard to choose just one recipe to share, but I’m a sucker for bacon and sausage. (I think you are too!)
The recipe as printed called for dry beans, and the total cooking time was over four hours. In order to speed that up for weary people like us, I used canned beans. I also simplified the ingredient list a bit to make it even easier. My version might not be quite as perfect as the original, but it tasted pretty darn good to me! Here’s the original magazine version:
Not too shabby, right? If I can make this picture perfect dish, I know you can too! (Seriously. You can see an example here of how not fancy I am.)
I’m not sure if this is a stew or what since it’s kind of soupy but has whole pieces of chicken in it. I would call it good soppin’ food, so serve it with crusty bread and sop up all those tasty juices. A glass of cabernet sauvignon on the side would be welcome too. Perfect comfort food! This is definitely a dish to make when you have a bit of time to spend in the kitchen. Even with my time-saving shortcuts, it was still at least a half hour of active cooking and then another half hour in the oven. It’s great leftover though, so you could definitely make it ahead and reheat later.
For more gorgeous recipes, projects, and decorating ideas, don’t forget to subscribe to Better Homes and Gardens! Just click here and enter the promo code “wearychef” to get a full year of magazines for only $4.99. Such a good deal, and a subscription would be a fun holiday gift for family and friends too!Print
- 6 slices bacon chopped
- 12 ounces chicken Italian sausage sliced into 1/2” thick rounds
- 2 pounds bone-in chicken with skin
- salt and pepper
- 1 large yellow onion chopped
- 3 carrots chopped
- 4 ribs celery chopped
- 3 cloves garlic crushed or minced
- 4 cups reduced-sodium chicken broth
- 3 tablespoons tomato paste
- 30 ounces canned cannellini beans drained
- 1 teaspoon Italian seasoning
Heat a dutch oven over medium-high heat. Add bacon and sausage, and saute until brown. Remove meat with a slotted spoon to a clean bowl.
Sprinkle chicken with salt and pepper on all sides. Carefully place chicken in hot oil in same pot. Cook chicken about 5 minutes per side. Turn off heat, and move chicken to bowl with other meat.
Preheat oven to 350 degrees F. Discard almost all pan drippings, leaving about two tablespoons in the pot.
Heat dutch oven again over medium-high heat. Add onion, carrots, and celery. Saute until onion is tender and translucent. Stir in garlic and cook one minute more.
Stir in chicken broth, tomato paste, drained beans, bacon, and sausage. Bring to a simmer. Nestle chicken pieces in the pot, skin sides up and exposed. Bake in preheated oven for 30 minutes or until internal temperature of chicken reaches 165 degrees F.
Adapted from Chicken and Sausage White Bean Pot from Better Homes and Gardens Magazine, October 2015.
- Prep Time: 5
- Passive Time: 30
- Cook Time: 30
I picked out these other recipes I think you’ll enjoy too!
This is a sponsored post written by me on behalf of BHG. The opinions and text are all mine.