New Orleans style Chicken Stew
Ingredients
- 6 to 8 scallions, coarsely chopped
- 2 ribs celery, diced
- 1 large red bell pepper, diced
- 4 skinless, boneless chicken breast halves, cut into pieces
- 1/4 cup flour
- 1 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 3 cloves garlic, minced or crushed through a press
- 1 can (14 oz) stewed tomatoes, undrained
- 1/4 cup chicken broth
- 3 drops hot pepper sauce or more
- 1 bay leaf
- 1/4 lb. kielbasa or other precooked garlic sausage, diced
Instructions
4 Servings. In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. In a large skillet, warm 1 Tbsp. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. Add 1 remaining Tbsp. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min. Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving.