Christina's Chicken, Sausage and White Bean Soup

from Picky Palate


Fall Style Chicken Stew with Sausage and Beans
2 tablespoons extra virgin olive oil
1 - 1 1/2 pounds skinless chicken
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut
4 stalks celery, cut
1 large onion, diced
12 ounces cooked sausage links (andouille or other), sliced
2 15 ounce cans White Beans, drained and rinsed
4 tablespoons butter
4 tablespoons all purpose flour
4 cups chicken broth
kale (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic salt

1. Preheat oven to 350 degrees F.
2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, reduce heat and cook until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then chop or shred.
3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. Add sliced sausage and beans, stirring to combine. Reduce heat to low.
4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Add kale and cook until wilted. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh rosemary, if desired.

Makes 8 servings

Christina's Glazed Chicken and Vegetables

Ingredients
1 2 1/2- to 3-pound whole broiler-fryer chicken
Cooking oil
2 medium potatoes, peeled and quartered
6 carrots, bias cut into 1/2-inch-thick slices
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine or butter
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground ginger
2 medium apples, cored and cut into wedges

Directions
1. Skewer chicken's neck skin to back. Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil.
2. Insert an oven-going meat thermometer into center of an inside thigh muscle, making sure bulb does not touch bone. Roast, uncovered, in a 375 degree F oven for 1 hour.
3. Meanwhile, in a medium saucepan cook potatoes and carrots in a large amount of boiling water for 20 to 25 minutes or until nearly tender; drain.
4. For glaze, in a small saucepan combine honey, mustard, margarine or butter, onion, curry powder, garlic salt, crushed red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set glaze aside.
5. Discard fat in roasting pan. Arrange potatoes, carrots, and apples around chicken in pan. Spoon glaze over chicken, vegetables, and apples. Roast for 15 to 20 minutes more or until meat thermometer registers 180 degree F. At this time, drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven; cover and let stand 10 minutes before carving. Makes 6 servings.