Slow-Simmered Chicken Sausages In White Wine
Juicy chicken sausages are gently simmered in a fragrant white wine sauce with leeks, garlic, fresh tarragon, and buttery white beans until tender and deeply flavorful. This cozy one-pan dinner strikes the perfect balance between comforting and elegant, with a light, herb-forward broth that's meant to be soaked up with plenty of crusty bread.
Servings: 2 servings
Calories: 637kcal
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
Calories: 637kcal | Carbohydrates: 25g | Protein: 30g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 120mg | Sodium: 1796mg | Potassium: 446mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1620IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 4mg
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