1/2 pound cooked smoked sausage, such as kielbasa, sliced into 1/2-inch thick rounds
Place 3 tablespoons flour in a large bowl. Season with salt and pepper. Add chicken
pieces and toss gently to coat.
Heat 2 tablespoons oil in a 5-quart Dutch oven or heavy-bottomed pot over medium-high
heat. Add chicken, reduce heat to medium and cook until browned, 10 minutes, turning
Transfer chicken to a plate.
Add remaining tablespoon oil to pot over medium heat. Add onions to pot and cook,
stirring occasionally, until translucent and just beginning to brown, about 3 to
Turn heat to high and add chicken broth and 3/4 cups water to pot. Scrape up
any browned bits.
Return chicken to pot and add sweet potatoes and smoked sausage. Bring to a boil,
reduce heat, cover and simmer for 5 minutes.
Make a paste with the remaining 1 tablespoon flour and 3 tablespoons water. Uncover,
whisk in flour and water mixture and continue to simmer until chicken is cooked
through, potatoes are tender and liquid has thickened, 5 to 6 minutes.
Stir in collard leaves and simmer 2 minutes more.
Serve immediately, with cornbread and hot sauce on the side.
Nutrition Information, Per Serving: 570 calories; 31 g fat; 8 g saturated
fat; 27 g carbohydrate; 5 g fiber; 6 g sugars; 47 g protein
Recipe and photo credit: the National Chicken Council.