Chicken Sauce Piquant

Ingredients

• 2 lbs boneless, skinless chicken thighs
• ½ C all-purpose flour
• 1 T plus ½ tsp Creole seasoning, (Tony Chachere’s is recommended.)
• ¼ C plus 1 T vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 celery rib, diced
• 2 garlic cloves, minced
• 1 T tomato paste
• 1 (28-ounce) can crushed tomatoes
• 3 Cs chicken broth
• 2 slices bacon
• 2 Ts Worcestershire sauce
• 1 tsp sugar
• 2 bay leaves
• ½ tsp dried thyme
• 1 tsp Tabasco sauce
• salt and pepper to taste
• 3 green onions, sliced
• white rice for serving

Directions

1. Cut chicken thighs into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.

2. Heat 1/4 cup of oil in a Dutch oven over medium-high heat.

3. Cook the chicken until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.

4. Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.

5. Preheat the oven to 350 degrees.

6. Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.

7. Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes, or until chicken is tender.

8. Add Tabasco sauce and salt and pepper to taste. Remove the bacon strips and bay leaves.

9. Serve with rice and sprinkle with green onions.