Homestyle Skillet Chicken

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

1. Combine cajun seasoning, 1/2 teaspoons pepper and 1/4 teaspoon salt in small bowl. Rub mixture on all sides chicken.
2. 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.
3. 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.
4. 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.