New Orleans Chicken Stew
1 bunch 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 ounces) stewed tomatoes with their juice (or diced tomatoes)
1/4 cup chicken broth
Hot pepper sauce, to taste
1 bay leaf
1/4 lb. kielbasa
Coarsely chop the scallions and dice the celery and bell pepper. Cut the chicken into bite-sized pieces.
In a plastic bag, combine the flour, thyme, and cayenne; shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture.
In a large skillet, warm 1 tablespoon 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 remaining 1 tablespoon of 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 the tomatoes and their juice, the chicken broth, the scallions, celery, bell pepper, hot pepper sauce, and bay leaf; 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 accumulated juices) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes. Remove bay leaf before serving.