Chicken and Andouille Sausage

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Celery

  Raw

  ¼ cup chopped or 25g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  4 drumstick, bone removed or 292g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Water

  Plain, clean water

  2 cup or 473g

• Sausage

  Beef, pork, chicken, skinless, smoked

  2 link or 168g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Warm a large deep nonstick skillet over medium heat. Add the olive oil, onions, bell pepper, and celery; cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
2. Push the vegetables to the sides. Add the chicken thighs and drumsticks to the center; season with salt and black pepper. Sear until lightly browned, 2 to 3 minutes per side.
3. Sprinkle the flour over the chicken and vegetables and toss briefly to coat.
4. Pour in the water, then add the sausage and bay leaf. Taste the liquid and adjust salt and pepper. Bring to a gentle simmer, cover, reduce heat to low, and cook until the chicken is cooked through and tender, 30 to 35 minutes.
5. Discard the bay leaf. Scatter scallions over the top and serve.