One Pan White Wine Chicken Sausage White Bean Bake
User Reviews
5
One Pan White Wine Chicken Sausage White Bean Bake
Description
The dish starts by cooking Italian chicken sausage removed from its casing in olive oil, breaking it into crumbles. Shallots and diced red bell pepper sautéed next add mild sweetness and texture. Garlic and tomato paste are cooked briefly with Italian seasoning, paprika, and salt to deepen flavor. Deglazing the pan with dry white wine loosens browned bits and adds acidity, complemented by chicken broth and heavy cream to create a creamy base. Finely chopped kale and fresh basil are stirred in, bringing earthiness and herbaceousness.
White beans introduce protein and body, and freshly grated Parmigiano Reggiano cheese enriches the sauce's depth. Shredded mozzarella cheese melds on top when baked until bubbly and browned. The bake is typically served hot, with toasted or sliced French baguette (or crostini) to dip and savor every bit of the sauce and ingredients.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound hot Italian chicken sausage uncooked, or mild Italian; in casing
- 2 shallots finely diced
- 1 red bell pepper diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika sweet
- ½ teaspoon kosher salt
- ½ cup white wine dry
- ¾ cup low-sodium chicken broth plus more if needed
- ⅓ cup heavy cream or whole milk or full fat coconut milk
- 1 kale bunch, stems removed, very finely chopped; or spinach finely chopped (about 3 cups
- ½ cup basil fresh, chopped
- 1 great northern beans 15 ounce can; or navy beans; drained and rinsed
- lemon juice from half medium lemon
- 2 ounces Parmigiano Reggiano cheese freshly grated, about 1/3 cup
- 4 ounces mozzarella cheese shredded, 1 cup
- French baguette slices; or crostini or sourdough; for dipping and soaking up all the deliciousness
Instructions
- Preheat the oven to 400 degrees F.
- Add 1 tablespoon olive oil to a large oven-safe skillet and place over medium-high heat. Once oil is hot, remove the chicken sausage from the casing and add to the pan, breaking the meat apart with a wooden spoon. Cook, until the sausage is fully cooked, about 5 to 7 minutes. Transfer the sausage to a plate or bowl and set aside.
- Turn the heat down to medium and add the remaining tablespoon of olive oil to the pan, then immediately add in the shallot and bell pepper and saute for 3 to 5 minutes. Next, add in the garlic, tomato paste, italian seasoning, paprika and salt and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Stir in the white wine to deglaze the pan and allow it to cook and simmer for 1 to 2 minutes over medium heat, then stir in the chicken broth, heavy cream, kale, and basil and let it come to a simmer. Finally, fold in the chicken sausage, white beans, and parmigiano reggiano so that everything is completely coated with sauce. Bring to a gentle simmer for a few minutes, then stir in the fresh lemon juice.
- Sprinkle mozzarella cheese evenly over the top and bake in the oven for 10 minutes until the cheese is melted and slightly golden. Optional: Switch oven to the broiler, and broil until the cheese is slightly golden in places, 1 to 2 minutes.
- Serve with french baguette slices, crostini or sourdough for dipping and soaking up all the deliciousness!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 432cal | 22% |
| Carbohydrates | 26.7g | 9% |
| Protein | 28.4g | 57% |
| Fat | 23.1g | 36% |
| Saturated Fat | 9.4g | 47% |
| Fiber | 7g | 28% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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