I have been trying to clean my freezer this week, since my boy's b-day pasty is in 8 days and i need to start cooking on monday and freezing the hors dourves. Only a few pieces of meat left in there, and i picked a pack of andoullie sausage and some bone in chicken breasts, chicken thighs would be terrific on this dish also, or a mix of 1 breast, 4 thighs.
Printable Recipe - click here
2-4 tablespoons olive oil
2 chicken breasts, bone in, skin removed or 6 chicken thighs
3 tablespoons all purpose flour
3 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons pepper
1 onion, chopped
4 cloves garlic, sliced
3 ribs celery, chopped
1 lb andouille sausage, sliced
1 cup dry white wine
2 cups cooked greens, i had turnips and collards mixed
1 cup corn, fresh, frozen or canned
2 cups chicken stock
1 cup fresh chopped cilantro, divided
Preheat oven to 350F.
Mix salt, pepper, smoked paprika and flour in a small bowl. Rub that all over chicken.
In a dutch oven, heat 2 tablespoons of olive oil. Add chicken pieces and brown on all sides. Remove chicken from pan and if needed add more olive oil. Add onions and cook for a couple of minutes. Add garlic, celery and andouille and cook for 5 minutes. Add wine and cook for a few minutes until almost evaporated. Add greens, corn, 1/4 cup of cilantro and stock. Place chicken back in the pan. Cover and transfer to preheated oven. Cook for 30 minutes.