One of the best parts of living in Cleveland is the West Side Market. Celebrating 100 years this year, it is a farmer’s market extraordinaire! Some weekends I’ll go there and walk around and just look for ideas for dinner. They have such great produce, seafood, fresh noodles, exotic spices, bakery and meats of all kinds.
Several times I have selected a variety of sausages to taste test for dinner. At the WSM, you can find the common sausages here in the midwest (Italian, Hungarian, Brats) to the less common (chorizo and andouille) to the downright unusual (garlic and bourbon). You can find dozens of different types made from pork, beef, chicken, turkey and even more unusual meats. Unfortunately I was not able to get there for the Andouille for this recipe.
A good, hearty meal.
Another great meal with chicken thighs!
Fry up the sausage. I started with pre-cooked sausage so it was really just heating and getting a sear on it.
Add the chicken.
The flour helps to thicken the sauce.
After adding the potatoes, I added some more flour to turn the broth into more of a gravy. I’m not sure it was the right decision, as it turned the dish into much more of a creamy one, but it worked well.
Stewed Chicken With Andouille
Prep Time: 10 min | Cook Time: 30 min | Makes: 4 servings | Difficulty: Easy
- 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 (use chicken andouille for kosher)
- 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
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and 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.
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