4 Servings 45 min Cook
2 Tsp Olive Oil
1 Cup, chopped Onions
1/2 Cup, chopped Green Bell Pepper
1/4 Cup chopped Celery
4 Thigh, bone removed Chicken Thigh
4 Leg bone and skin removed (yield from 1 Chicken Leg
1 Dash Salt
1 Dash Pepper
1 Tbsp Wheat Flour
2 Cup Water
2 Link Sausage
1 Tsp, crumbled Bay Leaf
1/4 Cup, chopped Scallions
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 water, sausages, 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.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2013/02/chicken-and-andouille-sausage.
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