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New Orleans Chicken Stew

Source of Recipe


Internet






List of Ingredients



• 1 bunch scallions (6 to 8)
  
• 2 ribs celery
  
• 1 large red bell pepper
  
• 4 skinless, boneless chicken breast halves
  
• 1/4 cup flour
  
• 1 tsp thyme
  
• 1/8 tsp cayenne pepper
  
• 2 Tbsp butter
  
• 1 Tbsp vegetable oil
  
• 3 cloves garlic, minced or crushed through a press
  
• 1 can (14 ounces) stewed tomatoes with their juice (or diced tomatoes)
  
• 1/4 cup chicken broth
  
• Hot pepper sauce, to taste
  
• 1 bay leaf
  
• 1/4 lb. kielbasa
  






Instructions



1. Coarsely chop the scallions and dice the celery and bell pepper. Cut the chicken into bite-sized pieces.
   
   
2. In a plastic bag, combine the flour, thyme, and cayenne; shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture.
   
   
3. In a large skillet, warm 1 tablespoon 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 minutes. Remove chicken to a plate and cover loosely to keep warm.
   
   
4. Add remaining 1 tablespoon of 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 minute). Add the tomatoes and their juice, the chicken broth, the scallions, celery, bell pepper, hot pepper sauce, and bay leaf; bring to a boil over medium heat. Reduce heat to low. Cover and simmer, stirring occasionally, until the vegetables are tender (about 15 minutes).
   
   
5. Meanwhile, dice the sausage. Return the stew to a boil over medium-high heat. Return the chicken (and any accumulated juices) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes. Remove bay leaf before serving.
   
   Serves 4