Ingredients
Scale
- 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
Instructions
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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.
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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.
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Preheat oven to 350 degrees F. Discard almost all pan drippings, leaving about two tablespoons in the pot.
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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.
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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.
Notes
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