2.5 lbs bone in skin on chicken
6 slices bacon sliced in half in pieces
1 medium onion diced
5 cloves garlic diced
1/2 cup flour
1.5 tsp lawrys seasoning salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1.5 tsp garlic powder
2 tbsp olive oil
1 cup tomato sauce
2 cups chicken stock
In small bowl combine flour, seasoning salt, cayenne pepper, black pepper and garlic powder. In large pot or dutch oven add olive oil over medium low heat. Toss in bacon and allow it to render. While bacon is cooking lightly coat chicken with a portion of your flour mixture on all sides. Once bacon starts to crisp remove it from oil and set aside. Add chicken to pan and allow it to brown. While chicken browns take remaining flour mixture and coat your diced onions lightly. Once chicken has browned remove it and set it aside. Add onions to pan and stir around to loosen some of the bits off the bottom of the pan. Cook for about 3 minutes stirring often and add garlic. Cook for about 1 minute (you do not want the garlic to brown) and add in the tomato sauce. Using your spoon scrape the bottom of the pan to deglaze and pick up all of the bits from the bottom for intense flavor. Add bacon back into sauce and stir to combine. Add chicken back in pan and stir around to coat. Reduce heat to low. Add in 1/2 cup of chicken stock at a time allowing sauce to thicken as the chicken cooks. Once the sauce begins reducing if your chicken is not done add in more stock and let it continue simmering, stirring often and making sure to scrape the bottom of the pan. Once chicken is done, and the juices run clear serve chicken and sauce over a bed of rice.
Note: I used about 1.5 cups of stock during cooking because my chicken was cooking pretty slow. You can also use the broth to adjust for consistancy I wanted a rich sauce but not a heavy thick one so I went heavy on the sauce. If you prefer a thick chunky one go light on it.
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