YIELD Makes 4 servings
INGREDIENTS
1 tablespoon Cajun seasoning 1/2 teaspoon plus 1/8 teaspoon black pepper, divided 1/2 teaspoon salt, divided 4 chicken thighs 2 tablespoons vegetable oil 4 cloves garlic, minced 8 small red or new potatoes, quartered 12 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 cup reduced-sodium chicken broth 1/2 cup sherry 2 tablespoons finely chopped fresh parsley *To peel pearl onions, drop into boiling water for 30 seconds, then plunge immediately into ice water. The peel should slide right off.PREPARATION:
- Combine Cajun seasoning, 1/2 teaspoon black pepper and 1/4 teaspoon salt in small bowl. Rub mixture onto all sides of chicken.
- 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.
- 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 and sherry, 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 black pepper. Sprinkle with parsley.