I just browned them briefly and then let them simmer in lemon juice and garlic for a while, perhaps with a touch of white wine when the lemon cooked off, then added a healthy dose of Cajun mix from Penzeys Spices (ingredients include paprika, cayenne pepper, jalapeno, celery, sugar, garlic, black pepper, onion, oregano, turmeric & cumin, and various other spices). A bit of powdered habanero to kick it up. Then I served the chicken over a bed of mashed pototo, with peas and a few slices of hot bread on the side. A nice red wine rounded out the meal. Meda chose the rooster plates by Metlox.