Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil
  • 2 cups yellow onion, finely diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 6 oz tomato paste
  • 15 oz canned crushed tomatoes
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 0.5 cup green onions, sliced
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken completely dry with paper towels and season with salt, pepper, and cayenne. Heat the 2 tablespoons of oil in a large heavy pot over medium high heat and sear the chicken until the skin is golden and crackling. Note: You aren't cooking it through yet, just building a flavor crust on the bottom of the pan.
  2. Remove the chicken and most of the rendered fat, then add the 0.5 cup oil and 0.5 cup flour to the pot. Whisk constantly over medium heat for about 15 to 20 minutes until it reaches the color of an old penny or a dark chocolate bar. Note: This is the most important part; if you stop too early, the sauce will taste like flour.
  3. Drop in the onions, celery, and bell peppers. Stir them into the hot roux until the onions turn translucent and the veggies are softened. Add the tomato paste and cook for another 3 minutes, stirring constantly, until the paste turns a dark rust color.
  4. Stir in the garlic, then slowly pour in the crushed tomatoes and chicken stock while whisking to prevent lumps. Add the Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer until it starts to thicken slightly.
  5. Add the seared chicken back into the pot, ensuring the pieces are mostly submerged in the liquid. Cover the pot and reduce the heat to low. Simmer for 1 hour until the meat is tender and starting to pull away from the bone.
  6. Remove the lid and check the sauce. If it's too thin, simmer uncovered for another 10 minutes. The sauce should be thick enough to coat the back of a wooden spoon. Taste and add more salt if the tomato acidity is too sharp.
  7. Turn off the heat and stir in the green onions and parsley. Let the dish sit for 5 minutes before serving. Note: This resting period allows the oils to settle and the flavors to marry.
  8. Ladle the chicken and a generous amount of sauce over a big scoop of fluffy white rice. Make sure everyone gets a bit of that gravy because that's where all the hard work lives.