Cajun Chicken Fricassee

1. Sprinkle the chicken with 3 teaspoons of Cajun seasoning. Dredge lightly in 1 cup of flour, shaking off the excess. Heat the oil in a Dutch oven over medium heat. Brown the chicken for 5 to 7 minutes per side until the skin is crisp. Remove, and set it aside. Add the onions, celery and bell peppers to the pot. Sauté them for 3 to 4 minutes. Add the mushrooms and garlic for 1 to 2 more minutes. Whisk in the remaining 1/3 cup of flour to make a roux. Cook until light brown (about the color of peanut butter). Slowly stir in 2 cups of broth, whisking smooth. Add the remaining teaspoon of Cajun seasoning. Return the chicken to the pot. Add about one more cup of broth (enough to bring the liquid halfway up the pieces). Bring to a simmer. Cover, and cook on low for 45 minutes.
2. Transfer the chicken to a 200° F oven to keep warm. Skim the fat from the pot. Stir in the remaining 1/2 cup of broth. Boil until reduced by half. Adjust the seasoning, if needed. Spoon the sauce and vegetables onto a platter. Place the chicken on top. Sprinkle with parsley, and serve with rice.

Per Serving: Calories: 720, Fat: 45 g (9 g Saturated Fat), Cholesterol: 165 mg, Sodium: 1,160 mg, Carbohydrates: 43 g, Fiber: 3 g, Protein: 36 g.