This stew was full of flavor, marrying chicken, smoked sausage and spices, served over a bed of rice - great comfort food that will be even better the next day.

4 skin on bone in chicken thighs

4 smoked chicken sausages - any smoked sausage will work nicely

2 Tblsp. EVOO

1/4 green pepper, 1/4 red pepper, chopped

1 large shallot sliced

1 celery stalk with leaves diced

1 large minced garlic clove

1 big tsp. thyme, 1 large bay leaf, 1 tsp. dried parsley, 1 tsp. garlic powder, salt and pepper to taste

1 Tblsp. potato starch

28 oz. can whole tomatoes (chop tomatoes in a bowl into small pieces) and add in the Worcestershire sauce stirring to combine

2 cups chicken stock

1 Tblsp. Gluten Free Worcestershire sauce

1/2 cup fresh green beans, cut into 1 inch pieces

Heat up a dutch oven on medium heat with the EVOO.  Season the chicken thighs with salt, pepper, and a sprinkling of garlic powder.  Add to the dutch oven, and cook skin side down for 8-9 min, then turn over and cook another 4 minutes.  Remove chicken to a bowl, and drain off some of the oil leaving a little bit.  Add in the sliced smoke sausage, sauteing about 4-5 minutes. Then add the sausage to a bowl and set aside.

Turn the heat to medium low and add in the red and green pepper, shallot, celery, garlic and saute for 5 min.  Sprinkle in the potato starch and stir frequently for 5 minutes.  Pour in the chopped tomatoes with Worcestershire sauce scraping up any brown bits.  Season with Thyme, parsley, garlic powder, salt and pepper and add in the Bay leaf. Return the chicken and the sausage to the pan and continue to cook for 1 hour.

At the 45 minute mark, add in the green beans to cook through and remove the lid, simmering for the last 15 minutes - should be on low but still simmering. At this stage you can remove the chicken to a plate, and remove/discard the skin, and leave whole, or shred the chicken returning to the pot when the beans are cooked through.  Serve over Basmati or other long grain rice.