PREPARATION:

1. Combine Cajun seasoning, 1/2 teaspoon black pepper and 1/4 teaspoon salt in small bowl. Rub mixture onto all sides of chicken.
2. Heat oil in large heavy skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned, about 3 minutes per side. Transfer chicken to plate; set aside.
3. Add potatoes, onions, carrots, celery and bell pepper to skillet. Cook and stir 3 minutes. Sprinkle flour over vegetables; stir to coat. Slowly stir in chicken broth and sherry, scraping up browned bits from bottom of skillet. Bring mixture to a boil, stirring constantly.
4. Reduce heat to medium-low. Return chicken to skillet. Cover and cook about 30 minutes or until juices of chicken run clear. Increase heat to medium-high; cook, uncovered, about 5 minutes or until sauce is thickened.
5. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle with parsley.