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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 3/4 pound bulk hot italian sausage
• 3/4 pound andouille sausage, cut on an angle into 1-inch lengths
• 1-1/2 pounds skinless, boneless chicken thighs (about 8), cut into thirds
• Salt and pepper
• 1 large onion, thinly sliced
• 3 to 4 ribs celery from the heart, thinly sliced
• 2 carrots, shredded
• 1 bay leaf
• 1 cup dry white wine
• Two 15.5-ounce cans cannellini beans
• One 15.5-ounce can chicken broth
• 5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
• 1/2 baguette
• 3 tablespoons butter, melted
• Flat-leaf parsley, chopped (a generous handful)
• 3 to 4 sprigs thyme, leaves chopped and stems discarded

Description

This One-pot Meal Is A Wink And A Nod To Cassoulet, The Classic French Dish Of Slow-stewed Beans And Meat—in 30 Minutes.

Rachael Ray Magazine