Homestyle Skillet Chicken
  • 1 Tbls. cajun seasoning blend
  • 1/2 tsp. plus 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 4 chicken thighs
  • 2 Tbls. vegetable oil
  • 4 cloves garlic, minced
  • 3/4 lb. red potatoes (about 8)
  • 12 pearl onions, peeled
  • 1 Cup baby carrots, peeled
  • 2 ribs celery, sliced
  • 1/2 red bell pepper, diced
  • 2 Tbls. flour
  • 1 1/2 Cups canned chicken broth
  • 2 Tbls. shopped parsley
  1. Combine cajan seasoning, 1/2 tsp. pepper and 1/4 tsp salt in small bowl. Rub on all sides of chicken.
  2. Heat oil in large heavy skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned, about 3 minutes 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 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 tsp. salt and 1/8 tsp. pepper. Sprinkle with parsley before serving.