Recipe Wednesday – Stewed Chicken with Andouille
My favorite is cold weather cooking – you can turn on the oven, the stove and warm up the kitchen with spicy aroma. This recipe is taken from the Food Network site. Ingredients 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed Kosher salt 1 tablespoon vegetable oil 1 link andouille sausage (about 3 ounces), chopped 1 tablespoon all-purpose flour 1 3/4 cups low-sodium chicken broth 3 medium red potatoes, cut into 1/2-inch pieces 1 10-ounce package frozen whole baby okra, thawed Juice of 1 lime 1/4 cup chopped fresh cilantro Directions Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook,… Continued