Ingredients

The following ingredients have 5 Servings
  • 3 pounds boneless, skinless chicken thighs
  • 1 teaspoon Cajun seasoning (like Slap Ya Mama)
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons light brown sugar
  • 1/2 stick unsalted butter, divided
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth or stock
  • 2 teaspoons dried parsley, optional

Instruction

  • Heat oil and one tablespoon butter in a heavy, deep skillet or pot over medium high heat.
  • Season chicken generously, or to taste, with Cajun seasoning and black pepper. Quickly sear on both sides; remove to a plate to reserve juices.
  • Deglaze pan with a splash of water and pour over the chicken. In that same skillet, melt 2 tablespoons of the butter over low heat and stir in the brown sugar until well combined.
  • Increase heat back to medium high and return chicken to the skillet top (skin) side down. Cook until chicken is caramelized on one side, about 3 to 4 minutes; remove chicken and set aside; top side up.
  • Add enough water to pan to deglaze and stir in remaining butter to skillet.
  • Add onion, bell pepper and celery to the skillet, cooking over medium about 3 minutes. Add garlic and cook another minute.
  • Stir in flour, cook, stirring constantly 2 minutes, then begin stirring in the chicken broth a little at a time until fully incorporated.
  • Bring to boil, lower heat and simmer for 5 to 10 minutes to reduce and thicken; stir in parsley, if using.
  • Reduce heat to a low simmer, returning chicken to the pot. Turn to coat and leave top side up. Cover and simmer over low for approximately 25-30 minutes, or until chicken is cooked through and reaches 170 degrees F on an instant read thermometer, stirring around a few times to prevent sticking.
  • Add additional chicken broth and reduce heat, only if liquid is reducing too much. Total cook time will depend on the size of the chicken thighs; don't overcook.
  • Spoon pan sauce over plated chicken and serve with cornbread, rice and butter beans and a green veggie or salad.