Chicken, Sausage & Bean Stew

By cdrier

Ingredients

• 2 tbsp. vegetable oil
• 4 boneless, skinless chicken breast portions, cubed
• 8 oz. coarse-textured pork sausage, cut into large chunks
• 5 *Drier's* Polish halved
• 3 carrots, sliced finely
• 1 garlic clove, chopped very finely
• 1 tsp. dried thyme
• 1/4-1/2 tsp. dried chili flakes
• 14 oz./400g canned chopped tomatoes
• 14 oz./400 g canned cannellini beans drained and rinsed
• 2/3 c. chicken stock
• salt and pepper
• chopped fresh flat leaf parsley, to garnish

Preparation

Step 1

Heat the oil in a large, heavy pan over medium-high heat. Cook the chicken, pork sausage, and frankfurters until lightly browned. Reduce the heat to medium. Add the onion and carrots. Cook for 5 minutes, or until soft. Stir in the garlic, thyme, and chili flakes. Cook for 1 minute. Add the tomatoes, beans, and chicken stock. Season with salt and pepper. Bring to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally. Garnish with parsley just before serving.