KK's chicken stew with beans

1 tbsp Canola Oil
6 chicken thighs, boneless, skinned
4 links of Italian Sausage
1 medium Onion, chopped
3 cloves Garlic, grated
1/2 cup dry White Wine
5 cups Chicken Broth
1 can of Cannellini Beans, drained
1 tbsp Tomato Paste
2 bay leaves
1/2 tsp ground thyme
1 tsp cracked fennel
1 tsp paprika
1/4 tsp red pepper flakes
1 tbsp Flour

In a large pot or Dutch oven, salt n pepper chicken and brown lightly, remove to bowl. If in casing, squeeze out Italian sausage, then brown, breaking up into bite size pieces as you go. Remove to bowl. Cook onion about 5 minutes, scraping bottom of pan. Reduce heat to medium, wait a minute, then add the garlic, cooking for 1 minute. Add wine and increase to high. Let the wine reduce to about 1/4, scraping and stirring, then add broth. Add the tomato paste and seasonings. Return sausage and chicken to pot, bring to boil, reduce heat to low, cover, and simmer 30-40 minutes. Salt to taste. At the end remove a little broth and mix it in a cup with flour till smooth. Pour back into pot, stir, and cook 5 more minutes. Serve over rice or creamy polenta.

Serving Size: 1 cup, serves 6-8

Number of Servings: 6.0

Recipe submitted by SparkPeople user KKAVANAUG7.