Instructions
Step 1:
In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned.
Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
Step 2:
Add the onion, bell pepper and celery to the pot.
Cook, stirring frequently, until tender, about 6-8 minutes.
Add the garlic and cook, stirring constantly, for 1 more minute.
Stir in tomato paste and cook for 1 more minute.
Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir.
Stir in the beans, chicken, vinegar, salt, pepper and thyme.
Reduce heat to low and simmer, stirring occasionally, for about 20 minutes.
Return the sausage and the bacon to the pot.
Cook and stir until heated through, about 3-5 more minutes.
Remove from heat, stir in parsley, and serve!
Notes
Use the meat from a store-bought rotisserie chicken for a shortcut.
If you prefer to cook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
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