Ingredients

• 4 x Chicken Thighs - boned, skin on and trimmed

• Plain flour

• Olive oil

• 30g x Butter

• 1 x Medium brown onion - diced

• 1 x Large green capsicum - seeded and cut into strips

• 2 x Medium celery sticks

• 1 x Tablespoon garlic powder

• 1 x Tablespoon onion powder

• 1 x Cup quality chicken stock

• 3 x Tablespoons sweet Paprika

• 2 x Tablespoons dried oregano

• 1 x Tablespoon dried Thyme

• 1 x Tin diced tomatoes

• 1 x Teaspoon white wine vinegar

• 1/2 x Teaspoon Black Pepper,

• 2 x Pinches crushed chilli flakes or more if you prefer

• Salt to your taste or special diet

Preparation

Pat dry the chicken dry then lightly cover with plain flour and salt and pepper and in a medium hot pan with olive oil and carefully brown the chicken on all sides then set aside.

Next in the same pan add a little more olive oil and the butter and when the pan is hot, add the onions, celery and capasicum and cook down until fully caramelised. This is the holy trinity.

Now add the tomato paste and the chicken stock to deglaze the pan and stir to bring everything together. Then add the paprika, thyme, chilli, tomatoes, onion powder, garlic powder and vinegar and stir again. Then return the chicken to the pan and cover with the sauce and cook until the chicken is firm.

Sprinkle with chopped parsley to serve.

Important: Make sure your chicken stock is best quality or even better, home made style

Comments: Tomatoes are not always serve with Louisiana creole recipes, however, they feature prominently in the New Orleans Creole recipes