- 2 ounces sliced bacon, chopped
- 4 chicken leg quarters, cut into 4 thighs and 4 drumsticks, skin removed
- 12 ounces smoked Andouille chicken sausage, cut into 1/2-inch pieces
- 2 onions, chopped
- 2 medium garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/4 teaspoon ground cloves
- 1 1/2 cup dry white wine
- 1 1/2 cup low-sodium chicken broth
- 1 (28-ounce) can no-salt-added diced tomatoes
- 1 large sprig fresh thyme
- 1 bay leaf
- 3 (15-ounce) cans no-salt-added white beans, such as Great Northern, drained
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 cups coarse fresh whole wheat breadcrumbs
Add onions to the pot and cook until soft and almost translucent, about 8 minutes. Stir in garlic, tomato paste and cloves. Cook until fragrant, about 1 minute. Add wine, broth, tomatoes, thyme and bay leaf. Bring to a simmer over medium-high heat, scraping any brown bits from the bottom of the pot. Add chicken, submerge it in the liquid, and bring to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes, until chicken is fully tender and cooked through.
Remove the cover from the pot and remove and discard thyme sprig and bay leaf. Gently stir in bacon, sausage, drained beans, salt and pepper.
Meanwhile, about 20 minutes before stew is done, preheat oven to 400°F. Place breadcrumbs on a large rimmed baking sheet and toast about 8 minutes or until lightly golden, stirring once. Sprinkle breadcrumbs evenly over the surface of the stew and bake, uncovered, until crumbs are golden brown, 10 to 12 minutes. Let rest for 10 to 20 minutes before serving.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.