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Season the chicken evenly with the Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
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In a large stock pot or Dutch oven, heat the vegetable oil.
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When the oil is hot, add in the chicken; skin side down first.
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Brown the chicken on each side for 3 minutes.
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Set aside;
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Add the butter to the same pot and allow it to melt.
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Stir in the onion, bell pepper, celery, and garlic.
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Sauté for 2-3 mins.
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Sprinkle in the flour.
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Stir for about 1 minute or until the flour is no longer visible.
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Stir in the broth
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Bring to a simmer.
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Add the chicken back into the pot.
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Reduce the heat to low, cover with the lid, and cook for 1 hour.
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Optional: After one hour of cooking, add in the potatoes.
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Continue cooking for 30 mins to an hour until potatoes are cooked and chicken is as tender as you’d like.
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Taste and adjust as needed
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Serve over warm rice.
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Enjoy!