Chicken, Andouille Sausage and Shrimp Stew

1 lb andouille sausage, diced
4 bone-in chicken thighs
1 large onion, diced
1 large red bell pepper, diced
2 large green bell pepper, diced
6 cloves garlic, minced
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tbsp smoked paprika
1 - 28 oz can fire roasted, diced tomatoes
2 cups bone or chicken broth
1 cup dry white wine
1/4 cup sliced green olives
8-12 large shrimp, peeled

In a large pot, saute sausage over medium-high heat until browned. Transfer to a glass bowl.

Season chicken with salt and pepper and add to pot. Cook until browned on both sides, but not cooked through, 3-4 minutes per side. Transfer to glass bowl with sausage.

Pour off excess pan drippings leaving about a tablespoon. Add peppers, onion and garlic to pot and add season with salt and pepper. Cook stirring frequently until starting to brown.

Add oregano, thyme and paprika and cook stirring constantly until fragrant, 1-2 minutes.

Add wine to deglaze pot scrapping browned bits from the bottom. Add tomatoes and broth, then return chicken and sausage to pot with any accumulated juices.

Bring to a boil, reduce heat and simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken from pot to cool before deboning.

Add olives to pot while deboning chicken. Return chicken pieces to pot and add shrimp. Bring to a boil and cook just until shrimp a cooked, 3-4 minutes.