A One-Pan Weeknight Dinner That’s Equally Worthy of Date Night
My slow-simmered chicken sausages in white wine is one of those simple, yet elevated dinner recipes that feels like it took far more effort than it actually did. Juicy chicken sausages are gently braised in a fragrant white wine sauce with leeks, shallots, garlic, fresh tarragon, a kick from chilies, and buttery white beans until everything is deeply savory. Think brothy braise—it’s meant to be spoonable, not thick—perfect with bread.
The sauce itself is light yet layered—herbaceous, slightly tangy, and just rich enough thanks to the natural starches from the beans (yep, add the liquid—no need to drain!). Total comfort food that happens to be naturally gluten-free and dairy-free. 💁🏻♀️
Quick Overview
Any fully cooked or raw chicken sausage works—herb, garlic, or Italian-style are all great, but I’ve made this with Italian pork sausage and it’s equally delicious. Use your favorite!
As far as canned beans, I’m a big fan of butter beans and cannellini beans, which tend to hold their shape better than smaller white beans. But again, use what you have, don’t make an extra trip to the store for one can of beans.
Serving Suggestions
- Spoon over toasted sourdough, grilled country bread, or focaccia.
- Serve alongside creamy Parmesan polenta or your favorite homemade mashed potatoes to soak up the sauce.
- Pair with a simple arugula salad dressed in lemon and olive oil.
An Ode To Canned White Beans
If you haven’t picked up on this yet, I love cooking with canned white beans. They’re budget-friendly, endlessly versatile, and magically soak up whatever flavors you throw their way. If you’re looking for more excuses to use them, here are my three favorite recipes to try next:
It’s both easy and elegant! I love this on chilly evenings when I want something comforting that doesn’t feel heavy. We’re such big fans and I hope you love it too!
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Slow-Simmered Chicken Sausages In White Wine
Equipment
Ingredients
Ingredients
- 2 Tbsp extra-virgin olive oil
- 4 Italian chicken sausages, sold in either 12oz or 16oz packages, uncooked
- 1 medium leek, ends trimmed, thinly sliced, washed very well
- 1 medium shallot, peeled, halved, and thinly sliced
- 2 cloves of garlic, peeled and very thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 cup (240ml) dry white wine
- 1 cup (240ml) low-sodium chicken broth
- 2 Tbsp (30ml) sherry vinegar
- 1 (15oz) can of butter beans
- 3 fresh tarragon sprigs
- 1 small Fresno chili, thinly sliced
For Serving
- High-quality extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- Chives, sliced
Instructions
- Brown the sausages. Heat 2 Tbsp olive oil in a large pan over medium-high heat. When hot, add the sausages then cook for 2-3 minutes per side, until browned. Remove from the pan and set aside.
- Cook the veggies. Add another drizzle of olive oil if needed, reduce the heat to medium, then add sliced leek and shallot. Season with ½ tsp kosher salt and ¼ tsp black pepper, then cook, stirring occasionally until softened, about 4-6 minutes. Add 2 cloves of thinly sliced garlic, then cook 1 minute more.
- Add liquid. Pour in 1 cup dry white wine, raise the heat slightly, then cook until the wine reduces by about half, 2-3 minutes. Add 1 cup chicken broth, 2 Tbsp sherry vinegar, fresh tarragon sprigs, and sliced chili pepper (remove the seeds if you want it less spicy).
- Add beans. Stir in 1 can of butter beans, including the liquid, then return the browned sausages to the pan. Reduce to a simmer, then cook for about 5-7 minutes, just long enough for the sausages to cook through and infuse with the broth and herbs.
- Garnish, then serve! Divide the beans and sausages evenly into two bowls, drizzle each with a really nice olive oil, then garnish with flaky sea salt, black pepper, and sliced chives. Enjoy!
Notes
- Make-ahead: The full dish can be made up to 1 day ahead. Reheat gently on the stovetop, adding a splash of broth if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm over low heat to keep the sausages tender and prevent the sauce from reducing too much.
Nutrition
Photography my Megan McKeehan.
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