Heat the oil in a large pan. Add the chicken and cook for 5 minutes to brown all over – you may need to do this in 2 batches. Remove the chicken from the pan and set aside.
Add the onion, garlic, celery, green pepper (plus extra pepper if you’re not using okra), and bay leaf to the pan and cook for 5 minutes. Return the chicken to the pan, then stir in the flour and Cajun seasoning and cook for 30 seconds.
Add the tomatoes, stock, okra (if using) and sage, bring to the boil, then turn down to a simmer, cover and cook for 10 minutes. Remove the lid and cook for another 5 minutes. Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing.
Then season to taste and serve with crusty bread.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.