Saturday, November 17, 2007

Chicken, Sausage, and White Beans

Another Emeril recipe tonight. This one I changed up a bit. I stuck close to the ingredients but used a different method. Emeril’s way required cooking dried beans, and I couldn’t be bothered with that so I just used canned. It wasn’t exactly a stew when I was done, but that’s okay. It went great with garlic mashed potatoes.

I’m posting the recipe here along with a warning: In addition to not bothering with dried beans, I also couldn’t be bothered to measure. Adjust the seasonings to your own taste, because the “amounts” I’m giving here are very rough.

Chicken, Sausage, and White Beans
adapted from Emeril’s Chicken, Sausage, and White Bean Stew

2 tablespoons olive oil
5 chicken thighs, trimmed of fat and cut into 1-inch pieces
1/2 pound andouille sausage, casings removed
1 chopped yellow onion
1 bay leaf

1 chopped green bell pepper
2 stalks chopped celery
5 cloves minced garlic
1 can white beans, drained
1/4 cup chicken stock, plus more if needed
3 sprigs fresh thyme, leaves stripped and chopped
2 tablespoons chopped fresh parsley leaves

Seasonings
paprika
kosher salt
black pepper

garlic powder
onion powder
cayenne pepper
dried oregano
dried thyme

Heat olive oil in a heavy-bottomed pan over medium-high heat. Add chicken and sprinkle with seasonings. Just add a thin layer of each seasoning on top of the chicken pieces, using more or less of each depending on which flavors you like most.

After about 8 minutes, crumble sausage into pan and give everything a stir. Add onions and bay leaf. Cook until onions begin to soften and sausage is mostly done, about 10 minutes.

Add peppers and celery and cook for 5 more minutes. Add garlic and cook for an additional minute. Deglaze the pan with chicken stock (how much you need will depend on how much is stuck to your pan), scrape up any bits stuck to the pan, and add beans and fresh thyme. Stir, taste, and adjust seasonings as desired.

Reduce heat to low and cook for about more 10 minutes or until any extra stock is absorbed. Sprinkle with parsley and serve.