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.

Serves 4