A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Yield: 4servings
Course: Dinner
Cuisine: American
Ingredients
2tspoil
1cupchopped onion
1/2cupchopped green bell pepper
1/4cupchopped celery
14oz4 lean skinless chicken thighs, with bone*
12oz4 lean skinless chicken drumsticks, with bone**
salt and fresh pepper(to taste)
1tbspall-purpose flour(rice flour for gluten-free)
2cupswater
2links(6 oz andouille chicken/turkey sausage (Applegate))
1bay leaf
1/4cupchopped scallion
Instructions
Heat a large deep non-stick skillet over medium heat.
When hot, add the oil, onions, peppers and celery.
Cook 3 to 4 minutes, stirring.
Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
Serve with rice or quinoa if desired.
Notes
*thighs were 10 oz total weight cooked, off the bone
**drumsticks were 6 oz total weight cooked, off the bone