Chicken & Crawfish Marengo

6 thigh, bone and skin removed Chicken Thigh
16 oz leo's crawfish, whole cooked (by DKCHOCOLATTE160)
2 cup, chopped Onions, raw
4 serving Clove of Garlic (by BCOH1478)
2 cup Del Monte Diced Tomatoes, No Salt Added
3 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
2 cup Swanson Chicken Broth 99% Fat Free
1 tbsp Butter, salted
8 oz Kalamata, Green Olives, pitted
2 1tsp Olive Oil
0.5 tsp Morton Iodized Salt
1 tsp Pepper, black
1 serving 2 tsp Italian Seasoning (by JULIE1933)
1 tsp Garlic powder
1 tsp Onion powder
3 stalk, large (11"-12" long) Celery, raw
1 serving 1 Med. Green Bell Pepper
.125 tsp Nutmeg, ground
0.125 cup Flour - Gold medal all purpose flour

May serve alone with croutons, or serve on top of noodles; rice; or a toasted slice of Italian or French Bread. If you want to cut the cholesterol, leave out the crawfish. If you want to cut the sodium, leave out the olives.

Dice all vegetables to a uniform size and set aside. Combine all spices into a small bowl and mix. Put two tbsp of flour and 1 tsp of the spice mix in a ziploc bag. Pat chicken dry and add to bag, shaking until covered.
Heat oil over medium heat in Dutch oven;add butter, then add chicken, brown on both sides. Pull chicken from oil and add veggies and one half pound sliced mushrooms. Saute until translucent. Add one can of chicken broth and deglaze pan. Add one can diced tomatoes. Bring to boil, place chicken back into the pan, put the lid on the pan and place the pan in a 350 degree onion for 30-45 minutes. Shortly before serving, add crawfish to heat within the mixture on stove top. Top with chives and kalamata olives.

Serving Size: 12 3/4 cup serviings