Chicken and Sausage Stew

5 from 78 votes

An easy stovetop method and simple ingredients create this flavor-packed Chicken and Sausage Stew with white beans and spinach. A rustic, comforting choice for a cold winter evening.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dish

Cuisine: American

Servings:

Calories: 420kcal

Author: Valerie Brunmeier

Ingredients

1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 carrots peeled, halved length-wise and sliced (½-inch slices)
2 ribs celery, sliced
1 cup diced sweet yellow onion
1 teaspoon minced garlic
1 tablespoon tomato paste
½ cup all-purpose flour
5 cups low-sodium chicken broth
12 ounces smoked sausage sliced (chicken, turkey, pork, or beef)
29 ounces cannellini beans rinsed and drained (2 14.5 ounce cans)
14 ounces fire-roasted diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes or to taste (optional)
5 ounces roughly chopped baby spinach big stems removed (about 3 cups, tightly packed)
grated Parmesan cheese for serving (optional)

Instructions

Trim the chicken thighs of excess fat and cut into bite-size pieces.
Heat oil over MEDIUM-LOW heat in a large Dutch oven. Add carrots, celery, onions and garlic. Cook until onions are tender, about 5 or 6 minutes. Add tomato paste and stir until combined well with the veggies. Stir flour into carrot mixture until well blended and cook, stirring, for a minute. Gradually add broth and cook until mixture is thickened.
Increase heat to MEDIUM and add chicken, sausage, beans, tomatoes, Italian seasoning, paprika, salt, black pepper, and crushed red pepper (if using). Once mixture comes to a boil, reduce heat to LOW, cover the pot and simmer for 40 to 50 minutes, or until chicken is thoroughly cooked and fork tender. Stir spinach into hot stew and remove the pot from the heat. Allow the spinach to wilt from the heat of the stew and serve.
Serve with grated Parmesan.

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