I believe I will be making this in a couple of days for dinner. I have made this a couple of times and it is delish. You can add lots of liquid to your bowl and make it more soupy with the addition of quinoa, or just serve it on a plate with no liquid. I have tried it both ways and personally I preferred it more as a soup. The broth has such a good flavor. This recipe did come from SkinnyTaste, so be sure to check out her page!
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
14 oz (4) lean skinless chicken thighs, with bone*
12 oz (4) lean skinless chicken drumsticks, with bone**
salt and fresh pepper, to taste
1 tbsp almond or quinoa flour
2 cups water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
1/4 cup chopped scallion
1.Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.
2.Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
3.Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with quinoa if desired.
**Randi's Side Notes**
~ I have had a few patients tell me that this was one of their favorite recipes. I hope it is one of yours as well because its one of mine!
~ As always please feel free to leave comments down below!