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1
Spice up the chicken pieces by sprinkling Creole Seasoning all over them and rubbing it in for good flavor penetration.
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2
Pour the oil into a skillet set over medium-high heat.
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3
When its hot but not smoking, add the chicken pieces and brown for 3 to 4 minutes on each side.
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4
Take them out and put them on a platter.
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5
Pour off all but 2 tablespoons of oil from the skillet.
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6
Scoop up the onions and peppers and toss them into the remaining oil.
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7
Season with a pinch of salt and pepper and cook them, scraping up all the delicious browned bits of chicken clinging to the bottom of the pan.
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8
Cook for 3 to 4 minutes, til the veggies get soft.
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9
Add the garlic and cook for 1 minute more.
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10
Douse the softened veggies with the broth and the Mutha Sauce.
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11
Toss in the bay leaves, pepperoncini, and thyme and pour in the vinegar.
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12
Give everything a good stir.
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13
Grab the chicken pieces and put them into the pan, skin side up.
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14
Bring to a simmer, partially cover, and let the ingredients simmer actively over medium heat for 20 minutes.
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15
While this is going on, slice the andouille sausage 1/2 inch thick and cook briefly in another skillet over medium heat to render out some of the fat.
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16
Take the slices out of the skillet and drain on paper towels.
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17
When the chicken has been simmering for 20 minutes, add the drained sausage to it, flip the chicken pieces so theyre skin side down, and simmer for 15 minutes more.
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18
Skim any oil from the surface of the sauce, fish out the bay leaves, and taste the sauce to see if you need to add a little more seasoning.
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19
Fold in the butter and parsley.
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20
Serve immediately on a bed of steaming Perfect Rice.
