Step 1

Heat 2 tsp. oil in a skillet over medium heat and brown the chicken on all sides. Cook for about 5 minutes, or until chicken is cooked through. Remove and set aside.

Step 2

Lower the heat to medium low and add the animal fat and flour. Mix until a paste forms. Continue mixing until the roux turns a light brown, about 5-10 minutes.

Step 3

Add the green pepper and onion and cook for 3-4 minutes, until vegetables start to soften. Add the chicken and tomatoes and stir to combine.

Step 4

SLOWLY add the warm chicken stock and wine, just a small amount at a time, until a sauce starts to form. Continue adding the liquid while stirring. The sauce should be thick, but easily stir-able.

Step 5

Add the Worcestershire sauce and Cajun seasoning and cook on medium low, simmering, for about 5 minutes. Remove from heat and serve over white rice. Garnish with green onions and hot sauce (optional).