This simple stewed chicken dish is sure to satisfy your comfort food cravings.
Makes 6 Servings
- ½ cup plus 1 tablespoon all-purpose flour, divided
- 1 tablespoon plus 1 teaspoon Cajun seasoning, divided
- 6 bone-in skin-on chicken thighs
- ½ cup vegetable oil, divided
- 1 small jalapeño, seeded and minced
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- 1 tablespoon minced garlic
- 3 cups chicken stock
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley
- 1½ teaspoons kosher salt
- 1 teaspoon hot sauce
- ½ teaspoon ground black pepper
- ⅓ cup chopped green onion
- Hot cooked egg noodles, to serve
- Garnish: chopped fresh parsley
- In a small bowl, stir together 1 tablespoon flour and 1 teaspoon Cajun seasoning. Sprinkle on both sides of chicken.
- In a 12-inch cast-iron skillet, heat ¼ cup oil over medium-high heat. Add chicken, skin side down. Cook until skin begins to brown, about 5 minutes. Turn chicken; cook for 5 minutes, adjusting heat as necessary to prevent burning. Remove from skillet; let drain on paper towels.
- Reduce heat to medium; add remaining ¼ cup oil to skillet. Whisk in remaining ½ cup flour. Cook, whisking constantly, until light brown and mixture has a nutty toasted aroma, 10 to 15 minutes. Add jalapeño, yellow onion, bell pepper, and celery; cook for 5 minutes. Stir in garlic and remaining 1 tablespoon Cajun seasoning, and cook for 1 minute. Add stock in a slow, steady stream, stirring constantly; bring to a boil. Return chicken to skillet; return to a boil. Reduce heat; cover and simmer until an instant-read thermometer inserted in thickest portion of chicken registers 170°, about 45 minutes.
- Remove from heat. Stir in sour cream, parsley, salt, hot sauce, and black pepper. Top with green onion. Serve with egg noodles. Garnish with parsley, if desired.