Stewed Chicken With Andouille

• ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
• 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
• Photograph by Antonis Achilleos

1. Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large).
2. Pat dry and season with 1 teaspoon salt.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the sausage and cook, stirring, 1 minute.
5. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes.
6. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes.
7. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
8. Stir in the broth and potatoes and bring to a boil.
9. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes.
10. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes.
11. Remove from the heat and stir in the lime juice and cilantro.
12. Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g

skinless, kosher salt, vegetable oil, sausage, flour, chicken broth, red potatoes, baby okra, lime, fresh cilantro, achilleos

Taken from www.foodnetwork.com/recipes/stewed-chicken-with-andouille.html (may not work)