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Suggest a better descriptionSet Dutch oven over medium-high heat, and add the olive oil to the pan. Season the chicken with 2 teaspoons Essence, 1 teaspoon salt and 1/2 teaspoon pepper. Place the chicken pieces in the pan and sear until well browned, about 4-5 minutes. Turn over and sear on the second side for an additional 4-5 minutes. Remove the chicken pieces from the pan and set aside. Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes. Add the onions, peppers and celery to the pan and cook until soft, about 4-5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the beans, stock, fresh shyme and bay leaf and bring to a boil then reduce to a simmer. Cook the beans for 1 hour. Add the chicken back to the pan, and season with the remaining Essence, salt and pepper. Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour. Stir in the chopped parsley and serve over steamed white rice.
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Serving Size: 1 Serving (13843g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16924 | ||
Calories from Fat: 8128 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 903.1g | 1204 % | |
Saturated Fat 457.3g | 2287 % | |
Monounsaturated Fat 317.1g | ||
Polyunsanturated Fat 72g | ||
Cholesterol 3526.3mg | 1085 % | |
Sodium 17726.3mg | 611 % | |
Potassium 39888.5mg | 1050 % | |
Total Carbohydrate 1231.3g | 362 % | |
Dietary Fiber 73g | 292 % | |
Sugars, other 1158.3g | ||
Protein 983.7g | 1405 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16924
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