This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.
Tuesday, March 31, 2015
BAYOU CHICKEN AND SAUSAGE STEW
This recipe reminds me of things our good friend's mother would make when we visited them along the gulf coast almost fifty years ago.
8 bone-in skin-on chicken thighs (about 2 1/2 lb.) 1/4 teaspoon salt 1 tablespoon canola oil 6 oz. andouille sausage (about 2 links), sliced (1 inch) 2 red bell peppers, cut into 1-inch pieces 1 large onion, chopped 3 tablespoons all-purpose flour 1 (14-oz.) can lower-sodium chicken broth 1 (14.5-oz.) can diced tomatoes 1 teaspoon dried thyme 1 small yellow summer squash or zucchini, cut into 1-inch pieces
1. Pat chicken dry; sprinkle with salt. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken in two batches, skin-side down, 10 to 12 minutes or until golden brown, turning once. Place in Dutch oven.
2. Drain all but 2 tablespoons drippings from skillet. Add sausage; cook over medium-high heat 3 to 4 minutes, turning to brown all sides. Add to Dutch oven.
3. Cook bell peppers and onion in skillet 3 to 4 minutes or until vegetables start to soften. Sprinkle with flour; cook and stir 1 minute. Stir in broth until blended. Stir in tomatoes and thyme. Pour over chicken.
4. Bring chicken mixture to a boil over medium heat. Reduce heat to low; simmer, partially covered, 30 minutes. Add zucchini; cook 15 to 20 minutes or until chicken is no longer pink in center and vegetables are tender.