1 (3- to 4-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper or Rouses Cajun seasoning
1 cup all-purpose flour
3 tablespoon vegetable oil
3 cups of the trinity (chopped bell pepper, onions and celery)
3 cloves garlic, very finely chopped
1 bay leaf
1 cup chicken stock
hot white rice, for serving
Season the chicken with salt and pepper or Rouses Cajun seasoning. Dust chicken on all sides in flour.
Heat the oil in a large heavy pot over medium-high heat until shimmering. Add the chicken to the hot oil and brown on all sides.
Add the trinity, garlic and bay leaf. Stir in the stock. Reduce the heat to medium-low. Cook with the lid on, stirring occasionally, until tender. (When the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees when measured with an instant-read thermometer, the chicken is done).
Taste and adjust the seasoning with salt and black pepper or Cajun seasoning. Discard bay leaf. Serve over white rice.