Chicken and White Bean Stew

1. Peel and finely chop onion. Slice celery. Peel and slice carrots; cut slices into half rounds. Slice sausage. Drain and rinse beans.

2. Add half of the olive oil to a large high-sided skillet or Dutch oven set over medium heat.

3. Add the onion, garlic, celery, and carrots, and season with salt and black pepper, to taste.

4. Stir to combine and cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.

5. Add the remaining olive oil to the skillet. Then add the chicken thighs, sliced sausage, rosemary, thyme, and bay leaves.

6. Season with additional salt and black pepper, if desired. Pour in the chicken broth and stir to combine.

7. Increase heat to high and bring to a boil, then immediately reduce heat to medium-low.

8. Cover and simmer for 45-50 minutes or until the chicken pulls apart easily with two forks.

9. Add the cannellini beans and stir to combine. Simmer for another 4-5 minutes, or just until heated through.

10. While the stew cooks, finely chop parsley.

11. Remove from heat and stir in fresh parsley right before serving. Enjoy!