Recipe by Jazzy'sNamma
From one of my mom's cookbooks, I think Favorite Brand Names Recipes. I haven't tried it but it sounds very good. Can use new potatoes instead of red.
Top Review by Paris D
This is delicious. I don't usually like this type of chicken dish, but the sauce makes it utterly delectable. The chicken comes out very tender, as well. We will most definitely make this again! We did add mushrooms because they seemed like a natural fit. The red bell pepper didn't hold up very well to the cooking process, so we might leave that out next time. We also added some spare parsnips we had lying around. You could probably add any number of other vegetables, but I don't think tomatoes would hold-up.
- 4 chicken thighs
- 1 tablespoon cajun seasoning
- 1⁄2 teaspoon black pepper, plus
- 1⁄8 teaspoon black pepper, divided
- 1⁄2 teaspoon salt, divided
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 3⁄4 lb red potatoes, small unpeeled and quartered (about 8)
- 12 white pearl onions, peeled
- 1 cup baby carrots
- 2 stalks celery, halved lengthwise and sliced diagonally into 1/2 inch pieces
- 1⁄2 red bell pepper, diced
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups chicken broth
- 2 tablespoons fresh parsley, finely chopped
Directions See How It's Made
- Combine cajun seasoning, 1/2 teaspoons pepper and 1/4 teaspoon salt in small bowl. Rub mixture on all sides chicken.
- Heat oil in large heavy skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned, about 3 minutres per side. Transfer chicken to plate; set aside.
- Add potatoes, onions, carrots, celery and bell pepper to skillet. Cook and stir 3 minutes. Sprinkle flour over vegetables; stir to coat. Slowly stir in chicken broth, scraping up browned bits from bottom of skillet. Bring mixture to a boil, stirring constantly.
- Reduce heat to medium-low. Return chicken to skillet. Cover and cook about 30 minutes or until juices of chicken run clear. Increase heat to medium-high; cook, uncovered, about 5 minutes or until sauce is thickened. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with parsley before serving.