Ingredients
2tspoil
1cuponion,chopped
½cupgreen bell pepper,chopped
¼cupcelery,chopped
14ozchicken thighs,lean, skinless, with bone
12ozchicken drumsticks,lean, skinless, with bone
salt and fresh pepper,to taste
1tbspall-purpose flour,or rice flour for gluten-free
2cupswater
6ozandouille chicken,Applegate, 2 links, or turkey sausage
1bay leaf
¼cupscallion,chopped
Preparation
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.
