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Parisian Winter Stew

WHAT YOU NEED:

  • 2 tablespoons olive oil
  • 4 pork sausages
  • 6 skin on boneless chicken thighs
  • 1 large yellow onion, sliced
  • 1 large leek, sliced
  • 2 carrots, sliced into 1” coins
  • 2 celery stalks, sliced into 1” pieces
  • 2 garlic cloves, minced
  • 1 small red cabbage, sliced into 1” pieces
  • 1 can diced tomatoes
  • 1/4 cup parsley, chopped
  • 1 tablespoon thyme, chopped
  • 1 can white kidney beans, drained
  • 2 cups chicken stock
  • Kosher salt and pepper to taste

WHAT YOU DO:

  1. Heat olive oil in a dutch oven over medium-high heat, add the sausages and chicken thighs and cook for about 10-12 minutes, turning every few minutes. You want the meat to brown nicely. Once the meat has browned remove and add to a paper towel lined plate. Remove all but 2 tablespoons of the fat from the dutch oven.
  2. Add onions and leeks to dutch oven and cook, stirring often for about 3 minutes, or until they become translucent. Now add carrots, celery, garlic and cabbage. Continue to cook the vegetables for another 6-7 minutes, stirring often. Add the tomatoes, parsley, thyme, beans, stock and reserved meat. Bring to a boil, then reduce the heat to medium and let stew simmer for about 20-25 minutes.
  3. Serve with a warm baguette and enjoy!