Prep Time: 25 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 55 minutes
Yield: Serves 8-10
Ingredients:
- 1/4 cup vegetable oil
- 1 lb. pkg. andouille sausage, sliced
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups sliced button mushrooms
- 2 lbs. bone-in, skin-on chicken thighs
- 1/3 cup flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried thyme leaves
- 1/2 tsp. cayenne pepper
- 8 cups chicken stock
Preparation:
Meanwhile, combine flour, salt, and pepper in shallow bowl and dredge the chicken thighs in this mixture; reserve remaining flour. Add remaining half of the oil to the skillet, heat, and brown the coated chicken thighs on both sides, about 6-8 minutes. Remove chicken from pan as it browns.
When all chicken is browned, add any leftover flour to pan; cook and stir until light golden brown. Then pour in 2 cups chicken stock and cook and stir, scraping the bottom of the pan, until sauce thickens. Return sausage, vegetables, and chicken to the pan and pour over remaining chicken stock; sprinkle with thyme and cayenne pepper.
Cover pan and bring to a boil. Reduce heat and simmer, covered, for 1 to 1-1/2 hours until chicken is thoroughly cooked and tender and sauce has thickened. Correct seasonings if necessary. Serve over hot cooked rice.
