Stewed Chicken And Sausage

• 1 (2 to 3 pound) chicken, cut into 8 pieces
• salt and ground black pepper to taste
• 1/2 teaspoon ground cayenne pepper, or to taste, divided
• 1/2 cup all-purpose flour
• 1 pinch dried sage, or to taste
• 1 pinch dried thyme, or to taste
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/2-inch slices
• 2 cups sliced onions
• 6 cups chicken stock
• 1 tablespoon chopped garlic
• 4 bay leaves
• 1/4 cup chopped green onions

1. Season chicken pieces with salt, pepper, and 1/4 teaspoon of cayenne pepper.
2. Mix remaining 1/4 teaspoon of cayenne pepper with flour, sage, and thyme in a bowl. Dredge chicken pieces in the flour mixture, coating each side completely.
3. Heat oil in a Dutch oven over medium heat. Cook chicken in the hot oil, turning occasionally, until evenly browned, 5 to 6 minutes. Stir in sausage; cook until browned, 5 to 6 minutes. Add onions; cook until softened, 5 to 6 minutes.
4. Stir chicken stock, garlic, and bay leaves into the Dutch oven; cover and cook until chicken is very tender, about 3 hours. Stir in green onions before serving.

chicken, salt, ground cayenne pepper, allpurpose, sage, thyme, vegetable oil, sausage, onions, chicken stock, garlic, bay leaves, green onions

Taken from www.allrecipes.com/recipe/257084/stewed-chicken-and-sausage/ (may not work)