- 4 slices bacon, diced
- 4 chicken thighs, with skin and bone
- Salt and pepper
- 2 medium onions, chopped
- 1 large carrot, diced
- 1/2 cup chopped celery
- 12 ounces andouille sausage or other spicy smoked sausage, sliced or diced
- 2 bay leaves
- 4 cloves garlic, chopped
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt
- 2 teaspoons Creole seasoning blend
- 2 1/2 cups chicken broth
- 1/2 cup dry red wine
- 1 can (14.5 ounces) diced tomatoes with juices
- 3 cans (16 ounces each) pinto beans, or about 4 to 5 cups cooked pinto beans
Preparation:In a 6- to 8-quart Dutch oven, cook bacon until fat is rendered.
Wash chicken thighs and pat dry. Add the chicken thighs to the pot and brown for about 2 to 3 minutes on each side. Remove chicken and bacon pieces to a plate and set aside. Add the onions, carrot, celery, and sausage to the pot and sauté until vegetables are softened. Add the bay leaves, garlic, thyme, salt, Creole seasoning, chicken broth, and wine. Add the bacon and chicken thighs back to the mixture, along with the diced tomatoes. Cook over medium-low heat, uncovered, for 45 minutes. Remove chicken and cut meat from the bones. Add the chicken meat back to the pot; stir in the pinto beans.
Heat oven to 200°.
Transfer to the oven and bake, uncovered, for 2 to 2 1/2 hours, stirring occasionally. Add more chicken broth if needed to keep beans moist.
Serve with salad and crusty hot rolls or sliced French bread.
Serves 6 to 8.