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Print this Recipe    Chicken Stew

New Orleans-Style Chicken Stew
4 Servings

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 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, 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

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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