Spicy Sausage, Chicken and Bean Pot – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 3/4 pound bulk Italian hot sausage
• 3/4 pound andouille sausage (1 package), cut into 1-inch lengths on an angle
• 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
• Salt and pepper
• 1 large onion, quartered and thinly sliced
• 2 carrots, shredded
• 3-4 ribs celery from the heart, thinly sliced
• 1 fresh bay leaf
• 2 cans white beans or cannellini (15 ounces each)
• 5-6 sprigs fresh sage, thinly sliced
• 1 cup dry white wine
• 2 cups chicken stock
• 1/2 loaf baguette
• 3 tablespoons butter, melted
• A handful of fresh parsley, chopped
• 3-4 sprigs fresh thyme, chopped