Chicken and Sausage Winter Stew


  • 3-4 Boneless Chicken Breasts cut into bite sized pieces
  • 3/4 lb Mild Italian Sausage crumbled
  • 3/4 lb Beef Sausage cut into bite size pieces
  • 3-4 Celery Ribs diced
  • 2 small carrots or 1 large one diced 
  • 1 small onion or 1/2 large one diced
  • 3 garlic cloves
  • 1/2 cup to 1 cup Dry White Wine
  • 2 cups Chicken Stock
  • 1 15oz can of Cannellini beans drained
  • Seasonings to taste and preference


  • Heat 1-2 Tbsp of oil in a large dutch oven style pot over medium high heat. Add the crumbled Italian sausage and brown 4-5 minutes
  • Add the beef sausage pieces and continue to brown both sausages for another 3-4 minutes. Remove the sausages to a paper towel lined dish and set aside.
  • Add the chicken breast pieces to the pan, season with preferred seasonings and brown for about 4-5 minutes. 
  • Add the carrot, celery, onions and garlic to the pan and then continue to cook with the chicken for another 7-8 minutes or until the veggies start to soften
  • Return the sausages to the pan
  • Deglaze the bottom of the pan with the white wine, stirring up all the browned bits from the bottom of the pan for all that yummy flavor!
  • Stir in the can of Cannellini beans
  • Add the Chicken Stock. You may not need the full two cups. Just add enough to cover all the ingredients or until its as "stewy or soupy" as you would like.
  • Bring the stew to a low boil for a few minutes and then lower the heat to simmer (I put mine between 3-4 on the number dial on the stove) and let the stew and all the yummy flavors just meld together for about 20-30 minutes, gradually lowering the temperature to 2-3