Name: Sausage, Chicken, and White-Bean Gratin
Yield: 12 servings
Ingredients: 1 1/2 cups coarse fresh breadcrumbs; 3/4 cup finely grated Parmesan cheese; 2 teaspoons chopped fresh rosemary; 1 tablespoon plus 1 teaspoon chopped fresh thyme; 1 teaspoon thinly sliced fresh sage leaves; 3 tablespoons chopped fresh flat-leaf parsley; Coarse salt and freshly ground pepper; 4 ounces bacon (about 5 slices); 2 boneless, skinless chicken-breast halves (about 1 pound total), cut into 1-inch cubes; 1 1/2 pounds sweet Italian sausage (casings removed), cut into 1/2-inch-thick pieces; 4 garlic cloves, finely chopped; 1 medium onion, thinly sliced; 1/2 cup dry white wine; 2 cans (14 1/2 ounces each) navy, great Northern, or cannellini beans, rinsed and drained; 1 can (14 1/2 ounces) diced tomatoes, with juice; 1 cup homemade or low-sodium store-bought chicken stock

Directions

1. Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside.
2. Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
3. Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
4. Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes.
5. Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon.
6. Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving.

Reviews

How would you rate this recipe?

MS112615357

11 DEC, 2016

This tastes great. I had to use Italian-herb chicken sausage, but it was still good. The next time I make it, I'm going to use chicken thighs instead--I think their tenderness would be a bit better in this dish. It's perfect for winter and I'll be making it again and again. Side note: if you plan to eat a bowl of this as a hearty meal, it only serves 6--not 12.

Sausage, Chicken, and White-Bean Gratin

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