1 (5-pound) whole chicken, giblets discarded, cut into 8 pieces and skinned
2 tablespoons olive oil
½ cup chopped tasso ham or thick-cut bacon
1½ cups chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic, smashed
1 (8-ounce) can tomato sauce
1 cup diced baby portobello mushrooms
⅓ cup low-sodium beef broth
⅓ cup heavy whipping cream
2 cups water
¼ cup chopped green onion
¼ cup chopped fresh parsley
Hot cooked rice, to serve
Garnish: chopped green onion, chopped fresh parsley
Instructions
Sprinkle 2 teaspoons Cajun Seasoning and salt all over chicken pieces.
In a large cast-iron Dutch oven, heat oil over medium-high heat. Add tasso; cook until browned, about 8 minutes. Remove tasso using a slotted spoon, and let drain on paper towels. Add chicken to pot; cook until browned on all sides, about 10 minutes. Remove chicken from pot.
Add onion, bell pepper, celery, and garlic to pot. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Reduce heat to medium, and stir in tomato sauce; cook, stirring occasionally, for 5 minutes. Stir in mushrooms, broth, cream, and remaining 3 teaspoons Cajun Seasoning; cook, stirring occasionally, for 5 minutes. Return chicken and tasso to pot, and stir in 2 cups water. Cover and cook, stirring occasionally, until chicken is tender, about 1 hour.
Reduce heat to medium-low, and stir in green onion and parsley; cook, uncovered, for 10 minutes. Serve with rice. Garnish with green onion and parsley, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-sauce-piquante/