Chicken Stew with Sausage and Beans
2 Tbsp olive oil
1 1/2 lb chicken breast
12 oz cooked andouille sausage, sliced
1 lb carrots, peeled and cut into 1/2 inch pieces
2 stalks celery, diced
1 onion, diced
2 cans white beans (15 oz), rinsed and drained
2 Tbsp butter
2 Tbsp flour
2 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
Heat oil in a large pot. Season chicken with salt and pepper to taste and add to pot. Cook chicken until cooked through, about 5-6 minutes on each side. Remove to a plate, let rest for 10 minutes and then cut into small pieces.
Add sausage to the pot and cook until browned; remove. Add carrots, celery, and onion to the pot and cook until tender, about 15 minutes, stirring frequently. Add sausage, chicken, and beans to the pot.
In a medium saucepan, melt butter over medium heat. Whisk in flour and stir for 1 minutes. Slowly add chicken broth. Bring to a boil and stir for about 5 minutes and then transfer to the pot. Stir in salt, pepper, and garlic salt. Simmer until ready to serve.
Recipe adapted from Picky Palate