Chicken Stew, New Orleans Style Working Time: 25 min Total Time: 55 min Servings: 4 Ingredients: 1 bunch of scallions, 6 to 8 2 ribs celery 1 large red bell pepper 4 skinless, boneless chicken breast halves 1/4 cup flour 1 tsp thyme 1/8 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) 1/4 cup chicken broth 3 drop hot pepper sauce 1 bay leaf 1/4 lb kielbasa or other precooked garlic sausage 1) Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces 2) 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. 3) 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 min. Remove chicken to a plate and cover loosely to keep warm. 4) 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 min. 5) 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 min. 6) Meanwhile, dice the sausage. 7) 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 min. Remove the bay leaf before serving. Per Serving: Calories: 402 Protein: 39 gm Fat: 19 gm Carbohydrates: 18 gm Cholesterol: 117 mg Sodium: 792 mg A few notes: As can be seen above, this isn't a light, heart healthy kind of meal. I don't really know how to fix that other than getting rid of the kielbasa which takes a lot away from the taste. I tend to add more seasoning in the form of both hot pepper sauce and paprika and I tend to cook it a bit longer on the last stage for a better mix of flavor.