Click on pic to enlarge

2 bone-in and skinned chicken thighs
2 – 4” lengths of your favorite sausage (Cut to 1 inch pieces), I use Andouille
6 small potatoes – cut in half – leave skin on
½ orange or red bell pepper – sliced on a mandolin
½ yellow bell pepper – sliced on a mandolin
½ green bell pepper – sliced on a mandolin
½ red onion – sliced on a mandolin
½ small yellow onion – sliced on a mandolin
1 large carrot
1 TBSP Olive oil
½ TBSP herbs de Provence (I grow my own herbs and blend 5 herbs for this dish Herbs de le Ron)
2 cloves garlic – cut into coins
1/2 cup dry white wine
3 ½ cups of chicken broth
Sea Salt
1 tsp peppercorn
(You can spice this up with red pepper flakes or Jalapeño pepper)

In a large pot add peppercorns and oil to the pot and brown the chicken. Add the chicken broth and carrots and boil for 20 minutes. Remove the chicken and cool, remove the skin and cut the chicken into spoon size pieces. Strain the broth of fat and peppercorns.

In a clean large pot, add oil and sauté the onions and peppers. Add everything to the pot and cook for 20 minutes.

Serve

As of 5/6/23