What You'll Need:

10-inch skillet

Ingredients:

2 ½ tablespoons olive oil

2 slices hearty white sandwich bread, torn into ½ inch pieces

Salt and pepper

2 bone-in chicken thighs, 6-ounces each, trimmed

8 ounces bratwurst or garlic sausage

1 onion, diced

½ cup canned diced tomatoes with juices drained

3 garlic cloves, minced

1 tablespoon minced fresh thyme

1 cup chicken broth

½ cup dry vermouth

1 15-ounce can cannellini or navy beans, rinsed

2 tablespoons minced fresh parsley

Directions:

1. Heat 1 ½ tablespoons oil in a 10-inch skillet over medium heat until shimmering

2. Add bread and ¼ teaspoon salt, stirring frequently until golden and crispy, about 5-7 minutes. Set aside.

3. Pat your chicken dry and season generously with salt and pepper. Heat the remaining 1 tablespoon of oil in the same skillet. Add chicken, skin side down, and sausage, and cook until both are well browned about 5 minutes. While cooking, rotate the sausage occasionally while leaving the chicken undisturbed. Transfer to a plate and set aside.

4. Add onion, tomatoes, and ¼ teaspoon salt to the empty skillet and cook until softened and just brown. Stir in garlic and thyme and cook until fragrant. Stir in the broth, vermouth, and beans.

5. Add chicken, sausage, and juices to the bean mixture and bring to a boil over high heat. Reduce heat to low, cover, and simmer until chicken registers 175 degrees, about 10-15 minutes.

6. Remove lid, increase heat to medium-low, and continue to simmer until sauce is slightly thickened about 10 minutes. Off the heat, top the stew with toasted bread and sprinkle with parsley. Let rest for 10 minutes or until thickened. Serve warm with Heirloom Pinot Noir.