New Orleans style Chicken Stew


New Orleans style Chicken Stew


  • 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


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.

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