Contributed by Catsrecipes Y-Group
- Servings: 4
- 1 bunch of scallions, 6 to 8
- 2 ribs celery
- 1 large red bell pepper
- 4 skinless, boneless chicken breast halves
- ¼ cup flour
- 1 tsp thyme
- ⅛ tsp cayenne pepper
- 2 tbsp butter
- 1 tbsp vegetable oil
- 3 cloves garlic, minced or crushed through a press
- 1 can (14 oz) stewed tomatoes with their juice (or diced tomatoes)
- ¼ cup chicken broth
- 3 drops hot pepper sauce
- 1 bay leaf
- ¼ lb kielbasa or other precooked garlic sausage
- Coarsely chop the scallions.
- Dice the celery and bell pepper.
- Cut the chicken into bite sized pieces in a plastic bag, combine flour, thyme and cayenne, and shake to mix.
- Add chicken and shake to coat lightly.
- Remove chicken and reserve excess flour mixture.
- In a large skillet, warm 1 tbsp of the butter in the oil over medium high heat until the butter is melted.
- Add the chicken and cook until it is browned all over, about 7 minutes.
- Remove chicken to a plate and cover loosely to keep warm.
- Add 1 remaining tbsp.
- Butter to the skillet and heat until melted.
- Add the garlic and the reserved dredging mixture.
- Cook, stirring, until the flour is no longer visible, about 1 minute.
- Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat.
- Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Meanwhile, dice the sausage.
- Return the stew to a boil over medium-high heat.
- Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes.
- Remove the bay leaf before serving.