8 – boneless, skinless chicken thighs(or boneless, skinless chicken breasts)
1 onion – finely chopped
1 TBLS – red bell pepper finely chopped
1 TBLS – celery finely chopped
1 TSP – minced garlic
½ cup – green onion finely chopped (add to fricassee when serving)
¼ TSP – salt
¼ TSP – Cajun seasoning
¼ TSP – freshly ground black pepper
2 TBLS – butter
1 TBLS – olive oil
2 TBLS – roux
2 TBLS – Cornstarch
Sauté seasoned vegetables in butter and olive oil until clear – being careful not to burn.
Remove most of the fat from the chicken. Season chicken with 2 – 3 TBLS Cajun seasoning.
Place chicken in a hot iron pot that’s been sprayed with non-stick cooking spray. Chicken will stick to bottom of pot as it browns. When the bottom of pot stats to turn brown add 1/3 – ½ cup of water. Continue this method until all chicken is brown.
Once chicken is brown – remove from pot and set aside. When cool to the touch – cut into small bite size pieces.
Lower burner – add 2 TBLS roux. When roux starts to stick add ½ cup of water and stir to melt roux. Add more water if necessary. Once roux has melted add chicken back to pot with gravy.
Add sautéed vegetables. Add enough water to cover chicken. Place in 350° oven for 45 minutes.
Thicken gravy with 2 TBLS cornstarch (or flour) in 1 cup water – stir right away.
After 5 minutes remove from oven and serve over cooked rice. I usually serve peas with this but you can serve whatever vegetable you like.