![]() Cover and simmer over low for approximately 25-30 minutes, or until chicken is cooked through and reaches 170 degrees F on an instant read thermometer, stirring around a few times to prevent sticking. Reduce heat to a low simmer, returning chicken to the pot. Bring to boil, lower heat and simmer for 5 to 10 minutes to reduce and thicken stir in parsley, if using. Stir in flour, cook, stirring constantly 2 minutes, then begin stirring in the chicken broth a little at a time until fully incorporated. Add enough water to pan to deglaze and stir in remaining butter to skillet.Īdd onion, bell pepper and celery to the skillet, cooking over medium about 3 minutes. Cook until chicken is caramelized on one side, about 3 to 4 minutes remove chicken and set aside top side up. Increase heat back to medium high and return chicken to the skillet top (skin) side down. In that same skillet, melt 2 tablespoons of the butter over low heat and stir in the brown sugar until well combined. Deglaze pan with a splash of water and pour over the chicken. Quickly sear on both sides remove to a plate to reserve juices. Season chicken generously, or to taste, with Cajun seasoning and black pepper. Heat oil and one tablespoon butter in a heavy, deep skillet or pot over medium high heat. #CAJUN NINJA CHICKEN STEW CRACKED#
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