A rustic Chicken and Sausage Stew with White Beans makes a wonderful easy comfort food meal. For making this recipe I highly recommend the 3.5-quart Essential Dutch Oven, it has a slightly rounded shape on the bottom, making it perfect for soups and stews.
If you enjoy stews with beans, the Moroccan chicken stew, rustic meatless white bean stew, or for something classic this tarragon French chicken stew is amazing! Also, try this easy Texas cowboy stew recipe.
✔ Main Ingredients
The full list of ingredients, detailed instructions, and the recipe notes for chicken, sausage and white bean stew are included in the recipe card below.
- Chicken – The recipe is made quick and easy when you use already-cooked chicken from your grocery deli or hot bar. You can use a combination of thighs and breasts for variety.
- Sausages – Another fully cooked option is the Cajun-style sausage. Aidells makes a variety of flavors so you can fine-tune the stew to fit your personal taste. I’ve also used a Kielbasa that tasted great.
- Tomatoes – Use a low-sodium version of canned diced tomatoes. Drain and rinse lightly. If you use a fresh tomato they absolutely MUST be ripe and flavorful.
- Garlic – Your option is of course freshly chopped garlic cloves, or jarred minced garlic is acceptable.
- Fresh Thyme – If you have an herb garden that’s perfect because you can just snip what you need. I buy a package of the fresh “poultry herb mix that also contains rosemary and sage that can be used for other dishes.
- Chicken Broth – When using canned use a low-sodium organic chicken broth unless you have homemade on hand.
- Cannellini Beans – Cannellini beans are white kidney beans, if you can’t find Cannellini’s in the store, then go with another white bean variety.
Absolutely, that’s the fun part of making stews, customize the stew to your liking by adding other ingredients such as beans, potatoes, yams, or peas. You can also add different herbs and spices to change the flavor. Just be sure to adjust the cooking time accordingly if adding ingredients that take longer to cook.
Let the stew cool completely before storing it in the refrigerator. Transfer the leftover stew to an airtight container. Glass or plastic containers with tight-fitting lids work well for storing stew. Label and date the container.
Use the leftover stew within 2-3 days. If you cannot eat the stew within this time frame, you can freeze it for longer storage.
To freeze the stew, let it cool before transferring it to a freezer-safe container with a tight-fitting lid. Be sure to leave enough headspace in the container to allow for expansion as the stew freezes. Label and date the container, and store it in the back of the freezer where the temperature is most consistent. The stew will keep in the freezer for up to 3 months
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✎ How to Make Chicken and Sausage Stew
Chicken and Sausage & White Bean Stew
- 4 precooked bone-in chicken thighs
- 2 Aidells Cajun style sausages sliced
- 2 tablespoons olive oil
- 1 small onion diced (about 1 cup)
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 garlic cloves chopped coarsely
- 2 sprig fresh thyme
- 1 (14.5-ounce) can chicken broth low sodium
- 1 (15.5-ounce) can Cannellini beans drained and rinsed
- Slice the sausages about ¼ inch thick. Remove the skin from the cooked chicken and cut into large chunks. Set aside.
- Chop the onion and garlic then set aside.
- Open the cans of beans and tomatoes. Use a mesh strainer to drain and rinse then set aside.
- Heat a 3.5 quart Dutch Oven on medium heat, when the pan is heated for about 2 minutes add the olive oil to the dutch oven.
- Add sausage and flip and stir the sausage until browned on all sides.
- Push the sausage to one side of the Dutch Oven and lower the heat to medium-low. Add the onion and cook for about 5 minutes until the onions are brown.
- Stir in garlic and thyme and cook just until the fragrance is released about 30-45 seconds.
- Add the tomatoes and beans, stir to mix, and cook for an additional 1-2 minutes.
- Add the chicken broth. Increase heat to a medium-high and bring to boil, then reduce heat to low, cover, and simmer about 15 minutes.
- Uncover the Dutch oven and add in the cooked chicken. Simmer uncovered until sauce begins to thicken, about 10 minutes. Let sit for 5-10 minutes before serving.
- Serve with a crusty french bread and side green salad
- Wonderful served over steamed rice.
- Wrap the stew in tortilla for amazingly yummy burritos.