Thursday, May 26, 2011

Kaw-Cajun Smothered Chicken & Gravy

Adding the boiled chicken back to the pan gravy after thickening it with a bronze roux

Browning the chicken before boiling it (8 skinless thighs)

Kicked up kaw-cajun style, ready to go over some rice


Stacia said...

Mmm, you used a roux. I usually just mix flour with stock, but I'm so trying it with a roux next time. Is that a little tomato you've got there, too?

Chez said...

made a bronze cajun roux - 1/2 cup flour and 1/2 cup oil ... cooked the roux for about 30 minutes until it looked like peanut butter. classic cajun thickner - got a nice nutty flavor. yes, there's a little diced tomato in it.

Anonymous said...

Is the recipe posted anywhere?