{"id":266,"date":"2013-05-18T12:39:00","date_gmt":"2013-05-18T18:39:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/05\/18\/bayou-chicken-and-sausage-stew"},"modified":"2013-05-18T12:39:00","modified_gmt":"2013-05-18T18:39:00","slug":"bayou-chicken-and-sausage-stew","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=266","title":{"rendered":"Bayou Chicken and Sausage Stew"},"content":{"rendered":"<p><\/p>\n<div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\">8 bone-in skin-on chicken thighs (about 2 1\/2 lb.)<br \/>1\/4 teaspoon salt<br \/>1 tablespoon canola oil<br \/>6 oz. andouille sausage (about 2 links), sliced (1 inch)<br \/>2 red bell peppers, cut into 1-inch pieces<br \/>1 large onion, chopped<br \/>3 tablespoons all-purpose flour<br \/>1 (14-oz.) can lower-sodium chicken broth<br \/>1 (14.5-oz.) can diced tomatoes<br \/>1 teaspoon dried thyme<br \/>1 small yellow summer squash or zucchini, cut into 1-inch pieces<\/div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\">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.<\/div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\">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.<\/div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\">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.<\/div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\">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.<\/div>\n<div style=\"background-color:white;border:0;color:#444444;font-family:verdana;font-size:12px;line-height:18px;margin-bottom:12px;margin-top:12px;orphans:2;padding:0;text-align:-webkit-auto;vertical-align:baseline;widows:2;\"><em>4 servings<\/em><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>8 bone-in skin-on chicken thighs (about 2 1\/2 lb.)1\/4 teaspoon salt1 tablespoon canola oil6 oz. andouille sausage (about 2 links), sliced (1 inch)2 red bell&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-266","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-4i","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=266"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/266\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}