Chicken Etouffee with Butternut Squash and Apples

Ingredients

• 6 large bone-in chicken thighs, about 2 1/2 pounds
• 3 teaspoons salt-free cajun seasoning, divided
• 3 tablespoons neutral oil*, divided
• 1 cup butternut squash, use the long neck, peeled, cut 1/4" half-moons
• 1 large granny smith apple, peeled, cut into 1/4" slices
• 1 tablespoon rice flour
• 2 tablespoons all purpose gluten free flour
• ½ cup leeks, or onion, cleaned, 1/4 " slices
• ½ cup bell peppers, mixed colors, 1/4" dice
• ½ cup celery, cleaned, 1/4" dice
• 2 tablespoons fresh garlic, peeled, coarse chop
• 1 tablespoon tomato paste
• 2 medium bay leaves
• ½ teaspoon cane sugar
• ½ teaspoon hot chile flakes, (for medium spice)
• ¼ cup white wine
• 2 ½ cups home made chicken broth
• ½ teaspoon sea salt, or to taste
• 2 teaspoons fresh thyme, just leaves, discard stems