Chicken, Sausage, and Beans Oh My
The crock pot is your best friend when creating a hearty and flavorful dish. This method, which involves braising chicken, sausage, and beans, is a game-changer. It effortlessly melds robust ingredients into a savory, melt-in-your-mouth meal with minimal effort.
The crock pot’s slow and steady cooking process allows the flavors to develop fully, keeping the chicken tender and juicy and the beans perfectly creamy. No matter the season, it’s a foolproof way to create a delicious meal.
Combining chicken, sausage, and beans brings together diverse textures and decadent tastes. The chicken absorbs the aromatic blend of spices, and the sausage imparts a smoky, slightly spicy note, creating a deep and satisfying umami profile. Beans, a nutritious filling base, complement the proteins’ earthy undertones and velvety texture.
This dish is both versatile and convenient. You can customize it with your preferred type of sausage—Italian, chorizo, or andouille—and adjust the seasonings to your liking. The preparation is simple: brown the sausage, sear the chicken and combine all ingredients in the crock pot.
Set it and forget it, allowing the slow cooker to transform essential ingredients into a comforting, hearty stew. Ideal for busy weeknights or leisurely weekends, this braised chicken, sausage, and beans recipe promises a delightful and hassle-free dining experience.
Ptitim
Ptitim, often called Israeli couscous, is a toasted pasta shaped into small, round granules. Despite its nickname, Ptitim is not a traditional couscous but an innovative creation that originated in Israel during the 1950s. The genesis of Ptitim is tied to the economic conditions of the time when rice was scarce, and the Israeli government sought an affordable and versatile substitute.
David Ben-Gurion, Israel’s first Prime Minister, requested a rice alternative, leading to the development of Ptitim by Osem, a local food company. Its unique texture and adaptability quickly made it a staple in Israeli cuisine. Unlike traditional couscous, made from semolina and steamed, Ptitim is made from wheat flour and water, extruded and toasted, giving it a nutty flavor and a slightly chewy consistency.
Ptitim is incredibly versatile and can be used in a variety of dishes. It absorbs flavors well, making it an excellent base for salads, stews, and side dishes. It can be served hot or cold and pairs wonderfully with vegetables, meats, and sauces. Its ease of preparation and ability to hold up well in dishes with robust ingredients have contributed to its popularity beyond Israel, now enjoyed by chefs and home cooks worldwide.
Braised Chicken, Sausage and Beans Recipe
Ingredients
For the Braise
- 6 chicken thighs skins removed
- 6 sweet sausage links slightly frozen - sliced into 1/2 inch slices
- 28 oz cans cannellini beans
- 1 onion chopped
- 1 head napa cabbage sliced
- 2 cups chicken stock
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
For the Couscous
- 1 cup Israeli couscous
- 1¼ cups water
- salt and pepper to taste
Instructions
- I pulled my slow cooker (crock-pot) out of the cabinet and turned it onto high. No use waiting while I prepped my ingredients, which took no time at all.
- First I removed the skin from the chicken thighs and cut off any extraneous fat and tossed the thighs into the pot.
- Next I sliced the sausages into ½ slices and added them to the pot. The sausages were not completely defrosted so they were actually easier to slice since they didn't fall apart.
- Add the canned cannellini beans with their liquids.
- Finely, chop up the onion and add it to the pot.
- I added two cups of roasted chicken stock but I could have gotten away with one cup. There was a lot of liquid in the pot which was fine with me because it had such an awesome flavor. I'm going to eat the leftovers as a soup today for lunch.
- I sliced up a head of Napa cabbage and added it to the top, seasoned with salt and pepper, put on the top and let it cook for about 6 hours.
- About 15 minutes before serving I added the balsamic vinegar and gave it a stir. Tasted it and adjusted seasonings with salt and pepper.
For the Couscous
- Prepare the Israeli couscous by simmering a cup of couscous in 1¼ cups of water. Now that I think of it, I could have used some of the liquids from the slow cooker to make the couscous. Hmmm, maybe next time.
- I put a couple of spoonfuls of couscous in each shallow bowl and served the chicken, sausage and beans over it and ladled some of the cooking liquid around it.
One Response
Did you braise the chicken before you removed the skin, or after?
Hi Rike, you can braise with the skin on or off. I preferred to remove the skin before braising because it can add a lot of fat to the dish. If I browned the chicken first as I often do, I would leave the skin on. – RG