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Ingredients

• About a quarter to 1/3 cup diced bacon (I use the rough cut stuff the butcher has in back as it has more fat)
• About 4 chicken thighs, skin on, bone in
• seasoning veggies chopped fine: onions, carrots or bell peppers, cellery (about 1/2 cup each but I use more onions than the other two
• 2 cloves of minced garlic
• Amounts to taste: 1/2 tsp each tyme, oregano, cayenne, sea salt, black pepper
• A couple of bay leaves
• About 1/2 Tblspn anchovy paste
• About a quart of fresh water
• 3 tablespoons of flour
• 1/2 cup heavy cream
• 1/2 cup chopped green onions

Description

A Braised Chicken Dish That Just Seemed Good To Me At The Time: Based Partially On Cajun Etouffees, And Something I Saw Lydia Bastianich Make A Couple Years Ago On One Of Her PBS Shows. Has A Great Warm Heavy Filling Satisfying Feel To It For Cold Winter

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