8 bone-in skin-on chicken thighs (about 2 1/2 lb.)
1/4 teaspoon salt
1 tablespoon canola oil
6 oz. andouille sausage (about 2 links), sliced (1 inch)
2 red bell peppers, cut into 1-inch pieces
1 large onion, chopped
3 tablespoons all-purpose flour
1 (14-oz.) can lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon dried thyme
1 small yellow summer squash or zucchini, cut into 1-inch pieces
1. Pat chicken dry; sprinkle with salt. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken in two batches, skin-side down, 10 to 12 minutes or until golden brown, turning once. Place in Dutch oven.
2. Drain all but 2 tablespoons drippings from skillet. Add sausage; cook over medium-high heat 3 to 4 minutes, turning to brown all sides. Add to Dutch oven.
3. Cook bell peppers and onion in skillet 3 to 4 minutes or until vegetables start to soften. Sprinkle with flour; cook and stir 1 minute. Stir in broth until blended. Stir in tomatoes and thyme. Pour over chicken.
4. Bring chicken mixture to a boil over medium heat. Reduce heat to low; simmer, partially covered, 30 minutes. Add zucchini; cook 15 to 20 minutes or until chicken is no longer pink in center and vegetables are tender.