Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1 lb. pkg. andouille sausage, sliced

  3. 2 onions, chopped

  4. 4 cloves garlic, minced

  5. 2 cups sliced button mushrooms

  6. 2 lbs. bone-in, skin-on chicken thighs

  7. 1/3 cup flour

  8. 1 tsp. salt

  9. 1 tsp. pepper

  10. 1 tsp. dried thyme leaves

  11. 1/2 tsp. cayenne pepper

  12. 8 cups chicken stock

Instructions Jump to Ingredients ↑

  1. Heat half of the oil in a large heavy skillet. Cook the sausage until browned; remove from pan. Add onions and garlic; cook until crisp-tender, about 4 minutes; remove from pan. Add mushrooms; cook until browned and remove from pan.

  2. Meanwhile, combine flour, salt, and pepper in shallow bowl and dredge the chicken thighs in this mixture; reserve remaining flour. Add remaining half of the oil to the skillet, heat, and brown the coated chicken thighs on both sides, about 6-8 minutes. Remove chicken from pan as it browns.

  3. When all chicken is browned, add any leftover flour to pan; cook and stir until light golden brown. Then pour in 2 cups chicken stock and cook and stir, scraping the bottom of the pan, until sauce thickens. Return sausage, vegetables, and chicken to the pan and pour over remaining chicken stock; sprinkle with thyme and cayenne pepper.

  4. Cover pan and bring to a boil. Reduce heat and simmer, covered, for 1 to 1-1/2 hours until chicken is thoroughly cooked and tender and sauce has thickened. Correct seasonings if necessary. Serve over hot cooked rice.


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