Chook and Andouille Sausage

2 tsp oil
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 new pepper, to taste
1 tbsp all-explanation flour (rice flour for gluten-free of charge)
2 cups water
2 back links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
1/4 cup chopped scallion

Directions:
Warm a large deep non-adhere skillet previously mentioned medium warm. Any time sizzling, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.

Drive the veggies to the edges of the skillet and add the chicken, year with salt and pepper. Brown 2 to 3 minutes on each aspect, then sprinkle the flour previously mentioned the chicken and greens.

Add the water, sausage and bay leaf, modify salt and pepper to taste, then cover and eradicate warm to reduced. Simmer 30 to 35 minutes, remove bay leaf and best with scallions. serve with rice or quinoa if preferred.

*thighs were being 10 oz total fat cooked, off the bone
**drumsticks ended up 6 oz general fat cooked, off the bone