Stewed Chicken with Andouille

  • Prep + Cook Time
    30 Minutes
  • Servings
    4
  • Calories
    550
  • Nutritional Information
    • 19 g FAt
    • 4 g Sat. FAt
    • 26 g CArbs
    • 4 g Fiber
    • 1 g sugars
    • 53 g proteins

Ingredients

    6 Forester Farmer’s Market® skinless, boneless chicken thighs, trimmed
    1 Tsp. 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

Ingredients

Preparation

    • Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). 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, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes.
    • Sprinkle the flour over the chicken and cook, stirring, 1 minute.
    • Stir in the broth and potatoes and bring to a boil.
    • Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes.
    • Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes.
    • Remove from the heat and stir in the lime juice and cilantro.
Preparation