Stewed Chicken With Andouille

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6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed

Kosher salt

1 tablespoon vegetable oil

1 link andouille sausage (about 3 ounces), chopped

1 tablespoon all-purpose flour

1 3/4 cups low-sodium chicken broth

3 medium red potatoes, cut into 1/2-inch pieces

1 10-ounce package frozen whole baby okra, thawed

Juice of 1 lime

1/4 cup chopped fresh cilantro

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