For His Master's Veneration: Chicken Picante Too

Pronounced (pee-KAWNT) this dish is browned chicken thighs stewed in the tomato sauce with the traditional flavors of onion, bell peppers, celery, and garlic. Originally a Cajun dish, served over rice and very spicy, but this can be adjusted to your preference and fussiness of your insides! Here is presented a calmer meal for those who can no longer afford to turn their guts into flame-throwers.

When you have to give up Cajun spice, you don't have to give up flavor! Here we rely on our friend Old Bay, its not just for fish! Liven up this dish without tearing up your gut.

Ingredients:

2-3 lbs chicken thighs, bone-less, skin-less

½ cup flour

1 TBS Old Bay seasoning

2 TBS oil

2TBS butter

½ onion, chopped

1 green bell pepper, cut into ½ inch pieces

2 stalks celery, chopped

3 garlic cloves, chopped

3 TBS lime juice

1 tsp thyme

3 TBS brown sugar

1 TBS yellow mustard

2 cups chicken broth

2 slices of raw bacon

salt and pepper to taste

Directions:

Preheat oven to 350 degrees

Trim the fat off the chicken thighs. Cut each into 4ths.

Mix flour with Old Bay Seasonings:

Dredge in flour, salt & Old Bay

Reserve the flour mixture.

Chop green bell pepper into ½ inch pieces. Chop yellow onion, celery, and garlic.

Heat oil & butter in a dutch oven.

Brown in the pot but do not crowd, remove after 4 mins per side, cover with foil.

Into the dutch oven on stove top:

Spoon in the onion, celery, and green pepper. Stir until soft.

Sprinkle with the reserved flour and mix well.

Pour in the stewed tomatoes, (undrained)

Then the lime juice, garlic, thyme, brown sugar and mustard. Stir well.

Bring to a simmer for 15 mins. Using a spatula stir up to loosen any bits of fond on the bottom of the pot. Those bits of brown are wonderful pieces of flavor! Plus this makes the pot easier to clean.

Add chicken broth.

Taste test! If you wish add 2 TBS Worcester sauce.