Chicken and Andouille Stew over Soft Polenta (Grits) Recipe

Name: Chicken and Andouille Stew over Soft Polenta (Grits)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb boneless skinless chicken thighs, cut into bite sized chunks; 2 tablespoons flour; 2 tablespoons olive oil; 2 tablespoons onions, chopped; 2 garlic cloves, chopped; 2 links andouille sausages, cut into 1/2-inch slices (can substitute smoked sausage); ¼ cup white wine; 1 medium red bell pepper, cut into 3/4-inch dice; 2 cups diced tomatoes, undrained; 4 green onions, sliced; salt & freshly ground black pepper; ¼ cup flat leaf parsley, chopped; soft polenta (recipe follows); 2 ½ cups milk; 1 ½ cups chicken broth; 2 tablespoons butter; 4 garlic cloves, minced; 1 teaspoon salt; ¼ teaspoon pepper; 1 dash hot sauce (Frank's Hot sauce works well) (optional); 1 cup plain yellow cornmeal (we like Bob's Red Mill); ⅔ cup shredded white cheddar cheese

Servings: persons

34 lb boneless skinless chicken thighs, cut into bite sized chunks
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons onions, chopped
2 garlic cloves, chopped
2 links andouille sausages, cut into 1/2-inch slices (can substitute smoked sausage)
¼ cup white wine
1 medium red bell pepper, cut into 3/4-inch dice
2 cups diced tomatoes, undrained
4 green onions, sliced
salt & freshly ground black pepper
¼ cup flat leaf parsley, chopped
soft polenta (recipe follows)
2 ½ cups milk
1 ½ cups chicken broth
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon salt
¼ teaspoon pepper
1 dash hot sauce (Frank's Hot sauce works well) (optional)
1 cup plain yellow cornmeal (we like Bob's Red Mill)
⅔ cup shredded white cheddar cheese

1
Season the chicken with salt and pepper and dredge lightly in flour.
2
Heat the olive oil in a large pan over medium heat.
3
Add the onion and garlic and saute for 2 minutes until soft.
4
Add the chicken and continue cooking until lightly golden on all sides.
5
Add the andouille and continue cooking, stirring frequently, until it has rendered a little of its fat.
6
Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom of the pan and simmer until the liquid begins to thicken, about 2 minutes.
7
Add the bell pepper and tomatoes.
8
Season to taste with salt and pepper and continue cooking, stirring occasionally, for 5 minutes, or until the chicken and sausages are cooked through.
9
Add the green onions and simmer for an additional minute, then add the parsley.
10
Remove from the heat and serve immediately over soft polenta.

7637

kcal

Calories

375

Fat

Carbs

977

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 34 lb boneless skinless chicken thighs, cut into bite sized chunks, 2 tablespoons flour, 2 tablespoons olive oil, 2 tablespoons onions, chopped, and more.

Yes, Chicken and Andouille Stew over Soft Polenta (Grits) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Andouille Stew over Soft Polenta (Grits)

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