favorite
print
rate
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 600 g skinless & boneless chicken thighs, roughly sliced.
  • 6 chicken chipolatas.
  • 1 onion, diced.
  • 1 red pepper, roughly diced.
  • 2 garlic cloves, crushed.
  • 1 tsp of dry thyme.
  • 1 tbsp of flour.
  • 150 ml white wine.
  • 1 tbsp of Dijon mustard.
  • Chilli flakes, to taste and optional.
  • 300 ml chicken stock.
  • 2 x 400g tins of cannellini beans.
  • 1 handful of fresh mixed herbs, roughly chopped, I used parsley and chives.
Chicken & Sausage Bean Stew Chicken & Sausage Bean Stew

Chicken & Sausage Bean Stew

This is a really easy hearty warming and satisfying dish. So simple to make and will make you smile. And I know it doesn’t look like the most attractive looking stew but where it’s lacking in looks the knockout flavour makes up for it.


Love me tender chicken, stunning sausages in a Dijon mustard white wine sauce with lots of fresh herbs, I mean what’s not to love?


  1. Into a pot add a drizzle of oil and cook the sausages over a medium-high heat for 5 minutes or till golden brown on all sides. Once done take out and place to one side.
  2. Turn the heat right down to low and add the onions, peppers, garlic, thyme, season and soften for 5 minutes.
  3. Next, add the chicken to the pot, give it a mix and cook for a couple of minutes. Return the sausages add the flour, mix and cook out for 2 minutes.
  4. Now turn the heat up to high, add the wine and let that reduce right down around 3-5 minutes. Then stir through the mustard, the chilli flakes if using followed by the stock. Bring up to a boil then turn the heat down to low, pop a lid on leaving a slight gap and forget about it for 20 minutes.
  5. Once the 20 minutes are up add the beans, mix, lid back on and leave for another 10 minutes. Once done check for seasoning, add the herbs mix and serve with some nice baguette for mopping up all the beautiful sauce.
Chicken & Sausage Bean Stew Chicken & Sausage Bean Stew

Chicken & Sausage Bean Stew

This is a really easy hearty warming and satisfying dish. So simple to make and will make you smile. And I know it doesn’t look like the most attractive looking stew but where it’s lacking in looks the knockout flavour makes up for it.


Love me tender chicken, stunning sausages in a Dijon mustard white wine sauce with lots of fresh herbs, I mean what’s not to love?

favorite
print
rate
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 600 g skinless & boneless chicken thighs, roughly sliced.
  • 6 chicken chipolatas.
  • 1 onion, diced.
  • 1 red pepper, roughly diced.
  • 2 garlic cloves, crushed.
  • 1 tsp of dry thyme.
  • 1 tbsp of flour.
  • 150 ml white wine.
  • 1 tbsp of Dijon mustard.
  • Chilli flakes, to taste and optional.
  • 300 ml chicken stock.
  • 2 x 400g tins of cannellini beans.
  • 1 handful of fresh mixed herbs, roughly chopped, I used parsley and chives.
  1. Into a pot add a drizzle of oil and cook the sausages over a medium-high heat for 5 minutes or till golden brown on all sides. Once done take out and place to one side.
  2. Turn the heat right down to low and add the onions, peppers, garlic, thyme, season and soften for 5 minutes.
  3. Next, add the chicken to the pot, give it a mix and cook for a couple of minutes. Return the sausages add the flour, mix and cook out for 2 minutes.
  4. Now turn the heat up to high, add the wine and let that reduce right down around 3-5 minutes. Then stir through the mustard, the chilli flakes if using followed by the stock. Bring up to a boil then turn the heat down to low, pop a lid on leaving a slight gap and forget about it for 20 minutes.
  5. Once the 20 minutes are up add the beans, mix, lid back on and leave for another 10 minutes. Once done check for seasoning, add the herbs mix and serve with some nice baguette for mopping up all the beautiful sauce.