Hearty and satisfying, this easy weeknight take on a French classic is prepared with canned navy beans, chicken thighs and pork sausage.
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
| 1 Tbsp | olive oil |
| 4 | bone-in chicken thighs |
| 4 | slices thick-cut bacon, diced |
| 1 | onion, diced |
| 1 | carrot, diced |
| 1 | stalk celery, diced |
| 4 tsp | finely chopped fresh thyme |
| ½ cup | dry white wine |
| 2 cans | (19 oz each) navy beans, drained and rinsed |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 lb | pork sausages, halved |
Preheat oven to 350°F. Heat oil in Dutch oven set over medium heat; cook chicken for 8 to 10 minutes or until browned all over. Transfer to plate; keep warm.
In same pan, cook bacon, onion, carrot, celery and thyme for about 5 minutes or until bacon is crisp around edges and vegetables are slightly softened. Stir in wine; bring to boil.
Stir in beans, 2 cups water and Roasted Chicken Base; return to boil. Return chicken to pan. Add sausages; cover and bake for about 30 minutes or until chicken and sausages are cooked through.
• Substitute Better Than Bouillon® Ham Base for Better Than Bouillon® Roasted Chicken Base if desired.
• Serve with crusty bread and a simple green salad.