Chicken Thighs And Tomato Gravy - cooking recipe

Ingredients

1 1/2 lbs bone in chicken thighs
1 medium onion, diced
4 tablespoons olive oil
2 tablespoons flour
1 cup chicken stock
1 (10 ounce) can mild Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon tony cacherie's cajun seasoning
1/2 teaspoon black pepper

Preparation

Heat 1 tablespoon oil in a skillet over medium flame.
Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
In the same skillet, sautee the diced onion until translucent.
Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
Whisk in about 1/2 cup of the chicken stock.
Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
If the gravy seems too thick, add more chicken stock.
Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.