Preparation Steps

• Heat the oven to 375F.
• Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
• In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
• Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
• Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
• Add the remaining 1 Tbsp olive oil to the pan.
• Stir in the onion, sauté for 2 to 3 minutes, then add the chard stems, carrots, and celery.
• Add the remaining garlic and cook about a minute more.
• Pour in the wine and scrape any browned bits from the bottom of the pan.
• Increase the heat slightly and allow most of the liquid to cook off.
• Add the chicken, chicken broth, bay leaves, and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
• Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir.
• Taste and adjust seasoning with salt and pepper, to taste. (Note: The original recipe used 1.5 teaspoons kosher salt, adjust as per preference or for lower sodium.)
• Transfer to the oven and cook, uncovered, about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.