Stewed Chicken With Andouille Sausage

• 6 chicken thighs, boneless skinless
• kosher salt
• 1 tablespoon vegetable oil
• 2 links andouille sausages, chopped
• 1 tablespoon all-purpose flour
• 1 34 cups low-sodium chicken stock
• 3 medium red potatoes, cut into 1/2 inch pieces
• 1 (10 ounce) packagefrozen whole baby okra, thawed
• 1 lime, juice of
• 14 cup chopped fresh cilantro

1. 1.
2. Cut each chicken thigh into quarters.
3. Pat dry and season with 1 teaspoon salt.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the sausage and cook, stirring, 1 minute.
6. 2.
7. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes.
8. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 minutes more.
9. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
10. 3.
11. Stir in the broth and potatoes and bring to a boil.
12. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes.
13. Stir in the okra and cook, uncovered, until the chicken and potatoes are cooked through, 5 to 10 minutes more.
14. Remove from heat and stir in the lime juice and cilantro.

chicken, kosher salt, vegetable oil, links andouille sausages, flour, chicken, red potatoes, baby okra, lime, fresh cilantro

Taken from www.food.com/recipe/stewed-chicken-with-andouille-sausage-445593 (may not work)