Cajun Smothered Chicken
, Serves 6
Pan-seared chicken breasts simmered in a creamy, spiced Cajun gravy with onion, bell pepper and celery.
| 60 ml olive oil, extra virgin | Season & dredge chicken in flour | Fry chicken 5-7 min per side, set aside | Add chicken, cover, simmer 15-20 min | |||
| 900 g thin-sliced boneless, skinless chicken breasts | ||||||
| Salt and cracked black pepper, to taste | ||||||
| 65 g all-purpose flour (for dredging) | ||||||
| 30 g unsalted butter | Soften veg in butter 3-5 min | Add garlic, cook 1 min | Stir in flour, cook 1-2 min | Stir in stock, Worcestershire, cream | Add spices, simmer 2-3 min | |
| 1 small yellow onion, sliced into thin strips | ||||||
| 1 medium red bell pepper, seeded, thin strips | ||||||
| 1 stalk celery, sliced into half-moons | ||||||
| 3 cloves garlic, minced | ||||||
| 15 g all-purpose flour (for the gravy) | ||||||
| 720 ml chicken stock | ||||||
| 15 ml Worcestershire sauce | ||||||
| 60 ml half and half, or whole milk | ||||||
| 1/2 teaspoon onion powder | ||||||
| 1/2 teaspoon garlic powder | ||||||
| 1/2 teaspoon smoked paprika | ||||||
| 1/4 - 1/2 teaspoon cayenne pepper |
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