Chicken Stew with Sausage and Cannellini Beans

We all have those meals we love to make for family and friends.

Mine include Baked Ziti, Cajun Turkey Jambalaya and Turkey, Black Bean & Sweet Potato Chili.

And this favorite, straight from the pages of the Slow Cooker Revolution cookbook. The first time I made this -- way back in 2012, I was hooked. It was my first time cooking with fennel and the amazing flavor it imparts to the dish is addicting.

I've since served this up to many of our house guests, but hadn't made it recently. So glad I did. This stew does require some prep work, which makes it great for a weekend, not to mention cold, cloudy days.

Mangia! Mangia!
Andrea

Chicken Stew with Sausage and Cannellini Beans

2 pounds boneless, skinless chicken thighs
Salt and pepper
3 tablespoons vegetable oil
1 pound mild or sweet sausage links, sliced
2 onions, minced
1 large fennel bulb, thinly sliced (remove the stops and the core and cut in half first)
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves, minced
Pinch red pepper flakes
1/3 cup all purpose flour
1/2 cup white wine
4 cups low sodium chicken broth, plus extra as needed
2 bay leaves
2, 15 ounce cans cannelloni beans, drained and rinsed
6 ounces baby spinach
Shredded Parmesan cheese for topping

Cut off extra fat from chicken and pat dry with paper towels. Sprinkle with salt and pepper on both sides.

Over medium-high flame, heat 1 tablespoon oil in 12-inch skillet. In batches, brown chicken on both sides, about 5 to 8 minutes per side. Add more oil if needed. Place cooked chicken in bowl until next steps.

Heat remaining oil in the pan. Add sausage and brown well. Transfer to bowl with chicken. Reserve 1 tablespoon of fat in pan and pour off the rest.

Add onions, fennel, garlic, tomato paste, thyme and red pepper to pan and cook until softened and lightly browned, about 8 minutes.

Stir in flour and cook for 1 minute. Slowly stir in wine, scraping up browned bits. Add 1 cup broth and stir to smooth out any lumps.

Transfer to slow cooker. Add 3 cups of broth and bay leaves. Stir to combine. Add chicken, sausage and any juices in the bowl. Cover and cook 4 to 6 hours on low.

Remove chicken to large plate or cutting board and shred into small pieces with two forks.

Skim off any fat on top of stew and remove bay leaves.

Stir in beans and spinach. Cover and cook on high for 10 minutes to wilt spinach. Add chicken, stir and allow to heat through.

If stew is too thick, add hot broth.

Ladle into bowls and season with salt and pepper. Top with Parmesan.

Baby Greens, Apple & Onion Salad

I'm a big fan of salads. My typical lunch is usually chicken and baby greens topped with dried cranberries, goat or feta cheese and balsamic vinaigrette. But things have changed.

Two weeks before Christmas, when I was stretched thin and looking for fast and easy foods to put on the dinner table, I found this salad. It quickly became my new favorite (I had it for lunch again yesterday) and I know I'll be eating this often as I try to detox after the holidays. I’ve already memorized the recipe.

The dressing whips up in 5 minutes. The taste is such a great combo of sweet and tart that I don't even miss the cranberries and cheese. 

This simple salad goes nicely with a festive meal, too. I made this for Christmas at my mother-in-law's house. To keep things stress-free and simple, she ordered a catered holiday turkey dinner from Kroger. Despite the pre-cooked bird needing more time in the oven than we anticipated, the food was delicious and we were able to spend more time with each other rather than in the kitchen.

When we got to dessert (my sister-in-law whipped up a lemon meringue pie and I baked a Brownie Pudding Cake) I was pretty glad we had added the salad! 

If you need something green to go along with a New Year’s meal or you are craving a healthy and light main dish, give this salad a try. Add some cooked chicken or turkey and dinner is served.

Happy New Year and Mangia! Mangia!

--Andrea

Baby Greens, Apple & Onion Salad

Inspired by Rachel Ray

¼ cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon grain or brown mustard

1 tablespoon honey

16 ounces salad greens (baby spinach, spring greens or a mixture)

1 large apple, peeled, cored and thinly sliced (Golden Delicious or Fuji works well)

¼ red onion, thinly sliced

Ground pepper to taste

Place oil, vinegar, mustard and honey in a small jar or plastic container. Cover tightly with a lid and shake until well blended. 

Place greens, apple and onion in a large bowl. Pour dressing over greens and toss to coat. Serve immediately.

Here's the salad brightening up our Christmas dinner.