- 3 strips chopped bacon
- 1 package linguica sausage, cut into thin coins at an angle
- 4 chicken legs (I'm sure boneless, skinless thighs or breasts, sauted with the sausage would be good too, but this is what we had)
- 1 bay leaf
- Salt and pepper and crushed red pepper
- 1/2 large onion, quartered and thinly sliced
- 2 carrots, diced
- 1 delicata squash, peeled and diced
- 1 cans white beans or cannellini, drained and rinsed
- sage and poultry seasoning, to taste
- 1/2 cup dry white wine
- 2 cups chicken stock (from boiling the chicken legs) or a box of it if you just use sauted chicken thighs
- 1/2 loaf baguette
- 3 tablespoons butter, melted
- A handful of fresh parsley, chopped
Good to do the night before:
Heat a Dutch oven over medium heat with chicken legs, bay leaf, salt & pepper, and enough water to cover the chicken legs. Let them boil away until cooked and tender (I usually let mine go a couple of hours)
Put a bowl under your colander in the sink and drain the chicken stock, reserving it. Set bowl in fridge overnight so you can skim the fat off. Remove chicken meat from bones and skin.
The next day:
Saute bacon & linguica sausage until browned. Drain most of the grease and remove meats from pan.
Saute onions, carrots, and squash with salt, pepper, and crushed red pepper until softened.
Add chicken, poultry seasoning, and thyme to the Dutch oven; deglaze with wine and stir in the stock. Simmer until carrots and squash are soft, then add meats.
Turn the broiler on and set rack in the middle of the oven.
Coarsely chop the bread into large crumbs in a food processor, then remove the blade and toss with melted butter (you can melt in the microwave in 15 seconds) and the parsley, some thyme & poultry seasoning, salt and pepper. Cover the sausage and chicken with bread and set in the oven to brown for 2-3 minutes.
Serve directly from the pot.
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