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Stewed Chicken and Sausage

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B9, C
    MineralsCopper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 small chicken (about 2 1/2 pounds)

    2. 1 tablespoon Rustic Rub

    3. 1/2 cup flour

    4. 1/4 cup vegetable oil

    5. 1 pound smoked hot pork sausage, cut crosswise into 1/2-inch slices

    6. 2 cups chopped onions

    7. 1 cup chopped celery

    8. 1/2 cup chopped bell peppers

    9. 4 bay leaves

    10. 1 tablespoon minced garlic

    11. 6 cups Chicken Broth

    12. 1/2 teaspoon salt

    13. 1/4 teaspoon cayenne

    14. 1/4 cup chopped parsley

    15. 1/4 cup chopped green onions

    Instructions Jump to Ingredients ↑

    1. Cut the chicken in half, then cut each half into 4 pieces. Season with the rub. Toss the chicken pieces with 1/4 cup of the flour to coat evenly. Heat the oil in a large cast-iron or enameled cast-iron Dutch oven. When the oil is hot, add the chicken. Turn to brown on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir, and cook for 5 to 6 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, for 2 to 3 minutes.

    2. Add the onions, celery, and bell peppers and stir. Cook for 5 to 6 minutes, or until the vegetables are soft. Add the bay leaves and garlic and cook for 5 to 6 minutes, stirring occasionally to prevent sticking.

    3. Add the broth, salt, and cayenne and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 1 hour. Remove the bay leaves.

    4. Add the parsley and green onions and serve immediately.

    5. Yield : 4 main-course servings

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