Chicken Stew New Orleans-style

Chicken Stew New Orleans Style

Servings: 4

Ingredients:

1 bunch of 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 oz) stewed tomatoes with their juice (or diced tomatoes) 1/4 cup chicken broth 3 drops hot pepper sauce 1 bay leaf 1/4 lb kielbasa or other precooked garlic sausage

Coarsely chop the scallions.Dice the celery and bell pepper.Cut the chicken into bite sized pieces 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. Meanwhile, dice the sausage. 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

Contributed by:

 * Catsrecipes Y-Group