Chicken Stew New Orleans-style

Description
Contributed by Catsrecipes Y-Group
 * Servings: 4

Ingredients

 * 1 bunch of scallions, 6 to 8
 * 2 ribs celery
 * 1 large red bell pepper
 * 4 skinless, boneless chicken breast halves
 * ¼ cup flour
 * 1 tsp thyme
 * ⅛ 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)
 * ¼ cup chicken broth
 * 3 drops hot pepper sauce
 * 1 bay leaf
 * ¼ lb kielbasa or other precooked garlic sausage

Directions

 * 1) Coarsely chop the scallions.
 * 2) Dice the celery and bell pepper.
 * 3) Cut the chicken into bite sized pieces in a plastic bag, combine flour, thyme and cayenne, and shake to mix.
 * 4) Add chicken and shake to coat lightly.
 * 5) Remove chicken and reserve excess flour mixture.
 * 6) In a large skillet, warm 1 tbsp of the butter in the oil over medium high heat until the butter is melted.
 * 7) Add the chicken and cook until it is browned all over, about 7 minutes.
 * 8) Remove chicken to a plate and cover loosely to keep warm.
 * 9) Add 1 remaining tbsp.
 * 10) Butter to the skillet and heat until melted.
 * 11) Add the garlic and the reserved dredging mixture.
 * 12) Cook, stirring, until the flour is no longer visible, about 1 minute.
 * 13) 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.
 * 14) Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.
 * 15) Meanwhile, dice the sausage.
 * 16) Return the stew to a boil over medium-high heat.
 * 17) 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 minutes.
 * 18) Remove the bay leaf before serving.