Description
A lighter, chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south.
Yield: 4servings | Serving Size: 4oz chicken, 3 oz sausage + broth
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.
Last Step:
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Notes
*thighs were 10 oz total weight cooked, off the bone
drumsticks were 6 oz total weight cooked, off the bone
Nutrition
Serving: 4oz chicken, 3 oz sausage + broth, Calories: 347.5kcal, Carbohydrates: 8g, Protein: 47g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 194.5mg, Sodium: 490mg, Fiber: 2g, Sugar: 1g
