Ingredients

The following ingredients have 8 Servings
  • 2 tbsp extra virgin olive oil
  • 1 1/2 lbs chicken breast (I used chicken on the bone)
  • 2 tbsp extra virgin olive oil
  • 1 lb peeled carrots (cut into 1/2in pieces)
  • 4 stalks celery (cut into 1/2in pieces)
  • 1 large onion (diced)
  • 12 oz cooked sausage links (sliced)
  • 15 oz can white beans (drained and rinsed)
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2 cups chicken broth
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic salt

Instruction

  • Place oil into large Dutch oven over medium heat.
  • Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown.
  • Once golden brown, place pot into oven and bake for 30 minutes, until cooked through. Remove chicken and transfer to large plate or cutting board.
  • Let rest for 10 minutes then shred. I removed skin and just used the shredded breast.
  • Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. I cover with lid to speed the process. Add sliced sausage and beans, stirring to combine. Reduce heat to low.
  • Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables.
  • Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh Rosemary.