Chicken Creole

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 6

Ingredients:

• 3 ½ Lbs. Chicken Thighs, boned and sliced

• 1 Med. White Onion, halved & sliced

• 2 Clove Garlic, minced

• 2 Tbsp Butter

• 2 Tbsp Unbleached All-Purpose Flour

• 16 Oz. Diced Tomatoes

• 1 tsp Dried Thyme

• 1 Tbsp Dried Parsley

• 2 Fresh Bay Leaves

• 1 tsp Celery Salt

• 1 tsp Papa Scott’s Cajun Seasoning

• ¼ tsp Hot Sauce, my favorite is Cholula

• 1 Red Bell Pepper, chopped

• 1 Poblano Pepper, chopped

• 1 C Sliced Olives

Directions:

1. Heat large cast iron skillet or dutch oven to medium high heat. Melt butter and sauté chicken thighs until golden brown. Remove from skillet and set aside.

2. Add sliced onions to drippings, sauté until soft. Add garlic to onions, continue to sauté until fragrance released. Blend in flower, remove from heat.

3. Stir in tomatoes, peppers, celery salt, Papa Scott’s Cajun Seasoning, thyme, parsley, bay leaves, hot sauce. Add the browned chicken thighs.

4. Cover and cook over low heat, for 30 minutes (add sliced olives with 5 minutes remaining) or until chicken is tender.

5. Serve immediately with rice.