Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

• 2 tbsp olive oil, divided
• 12 oz Italian chicken sausage
• 1/2 cup panko or gluten-free breadcrumbs
• 2 cloves garlic, minced, divided
• 2 tbsp lightly packed fresh parsley leaves, finely chopped
• 1 yellow onion, chopped
• 2 to 3 carrots, sliced into rounds or half-moons
• 2 stalks celery, sliced
• ½ cup white wine
• 8 boneless skinless chicken thighs, (about 2 1/2 lbs), cut into 2” chunks
• 1 cup reduced sodium chicken broth
• 2 bay leaves
• 1 Tbsp herbes de provence or dried rosemary
• 1 tsp Kosher salt
• Freshly ground black pepper, to taste
• 3 15-oz cans cannellini beans, drained and rinsed

• Heat the oven to 375F.

• Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.

• In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.

• Add the breadcrumbs to the pan and toast, stirring regularly, until golden.

• Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.

• Add the remaining 1 Tbsp olive oil to the pan.

• Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.

• Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.

• Add the remaining garlic and cook about a minute more.

• Pour in the wine and scrape any browned bits from the bottom of the pan.

• Increase the heat slightly and allow most of the liquid to cook off.

• Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.

• Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.

• Fold in the beans and sausage and stir.

• Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.

• Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Variations:

• Greens: Feel free to swap out the swiss chard for turnip greens, mustard greens, or kale if you’d prefer – just don’t throw away the stems.
• Sausage: Use any sausage you’d like. One with apple and sage enhances the mild, wintry flavors, while a spicy Italian or andouille lends subtle heat.
• Beans: Sub cannellini beans for great northern. 
• Reduce Sodium by using salt free beans and reducing the salt.