Shelly's Recipe

NEW ORLEANS STYLE CHICKEN STEW

Category: Stews

1 bunch scallions, coarsely chopped
2 ribs celery, diced
1 large red bell pepper, diced
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup flour
1 tsp thyme
1/8 tsp cayenne pepper
2 tbsp butter
1 tbsp vegetable oil
3 clove garlic, minced
1 (14 oz) can stewed or diced tomatoes in their own juices
1/4 cup chicken broth
3 drops hot pepper sauce
1 bay leaf
1/4 lb kielbasa sausage, diced

In a bag, combine flour, thyme and pepper, shake to mix. Add chicken and coat lightly. Remove and reserve excess flour mixture.

In a skillet, melt 1 tbsp butter in the oil. Add chicken and cook until browned all over, about 7 minutes. Remove to a plat and cover loosely to keep warm. Add remaining butter to the skillet and add the garlic and reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 minute. Add tomatoes and juice, broth, vegetables, and seasonings. Bring to a boil and reduce heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

Return the stew to a boil and add chicken and accumulated juices to the skillet, along with the sausage, and heat until the chicken is cooked through. Remove bay leaf before serving.