Categories: Soup- Stew- Chowder- Chili

Ingredients

• 8 bone-in skin-on chicken thighs (about 2 1/2 lb.)
• 1/4 tsp. salt
• 1 Tbsp. 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 Tbsp. all-purpose flour
• 1 (14 oz.) can lower-sodium chicken broth
• 1 (14.5 oz.) can diced tomatoes
• 1 tsp. dried thyme
• 1 small zucchini or yellow summer squash, cut into 1-inch pieces

Directions

1. Pat chicken dry, sprinkle with salt. Heat large skillet over medium high heat until hot. Add oil, heat until hot.

2. Cook chicken in two batches, skin side down, 10 to 12 minutes or until golden brown, turning once. Place in Dutch oven.

3. Drain all but 2 Tbsp. dripping from skillet. Add sausage, cook over medium-high heat 3 to 4 minutes, turning to brown all sides. ADd to Dutch oven.

4. Cook bell peppers nd onion in skillet 3 to 4 minute 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.

5. 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 unil chicken is no longer pink in center and vegetables are tender.

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