Ingredients
-
2
-
1
-
1/2
-
1/4
-
14
-
12
-
-
1
-
2
-
2
-
1
-
1/4
-
-
-
Directions
To lighten this dish, use lean skinless chicken on the bone (the bone adds great flavor) and lean chicken/turkey andouille sausage. Its simmered with onions, bell pepper and celery, also known as the holy trinity in Cajun cuisine, and topped with scallions. This is the type of dish you may want to serve with a fork AND spoon, I served mine with 1/4 cup of cooked rice on the side, completely optional. Quinoa or farro would also work nicely.,I found the chicken a little tricky to calculate on the bone; I was getting discrepancies when I calculated it raw, vs cooked on the bone, vs cooked off the bone so I decided to weigh the meat off the bone cooked, I feel this is the most accurate. The chicken I purchased was from a small bird, so if you have really large chicken, the nutritional info will change. If you prefer white meat, be sure to use skinless breasts on the bone so your meat doesnt dry out and you still get the great flavors from the bones.
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Steps
|
1
Done
|
When Hot, Add the Oil, Onions, Peppers and Celery |
|
2
Done
|
Cook 3 to 4 Minutes, Stirring. |
|
3
Done
|
Push the Vegetables to the Edges of the Skillet and Add the Chicken, Season With Salt and Pepper. |
|
4
Done
|
Brown 2 to 3 Minutes on Each Side, Then Sprinkle the Flour Over the Chicken and Vegetables. |
|
5
Done
|
Add the Water, Sausage and Bay Leaf, Adjust Salt and Pepper to Taste, Then Cover and Reduce Heat to Low. |
|
6
Done
|
Simmer 30 to 35 Minutes, Remove Bay Leaf and Top With Scallions. |
|
7
Done
|
Serve With Rice or Quinoa If Desired. |
