While visiting Louisiana, we had a variation of this dish at a lovely southern lady's home. When I asked her for the recipe, she just smiled and changed the subject. I worked on this many times and honestly it isn't as good as hers, but it is still fabulous.
1 tablespoon salt
1 teaspoon pepper
1 teaspoon onion powder
flour
12 chicken thighs
1 onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
4 cloves garlic -- chopped
1 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 pinch cayenne
1/2 teaspoon dried basil
Mix first set of spices and cover thighsd with it. Then roll thighs in flour. Fry thighs in enough grease to keep from sticking over high heat until VERY brown. Then remove thighs, add vegetables and saute til they start to brown a bit. Add spices, return thighs to pan and add some chicken stock (a cup or so). Cover tightly and turn heat low. Let simmer for 1 hour.
