Chicken and Andouille sausage stew

Ingredients

• 2 tsp oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 14 oz (4) lean skinless chicken thighs, with bone*
• 12 oz (4) lean skinless chicken drumsticks, with bone**
• salt and fresh pepper, to taste
• 1 tbsp all-purpose flour (rice flour for gluten-free)
• 2 cups chicken broth
• 2 links (6 oz) andouille chicken/turkey sausage (Applegate)
• 1 bay leaf
• 1/4 cup chopped scallion

Directions

• 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 chicken broth, 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.

• thighs were 10 oz total weight cooked, off the bone
  • drumsticks were 6 oz total weight cooked, off the bone