CHICKEN AND ANDOUILLE SAUSAGE STEW // SkinnyTaste.com

 

INGREDIENTS

  • 2 tsp oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 14 oz 4 lean skinless chicken thighs, with bone*
  • 12 oz 4 lean skinless chicken drumsticks, with bone**
  • salt and fresh pepper, to taste
  • 1 tbsp all-purpose flour, rice flour for gluten-free
  • 2 cups water
  • 2 links, 6 oz andouille chicken/turkey sausage (Applegate)
  • 1 bay leaf
  • 1/4 cup chopped 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.

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