Creole Chicken in Andouille Sauce

DIRECTIONS

• Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
• While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
• Remove the bacon and set aside; leave the fat in the skillet.
• Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
• Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
• Add the minced garlic and paprika, cooking until the garlic browns lightly.
• Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
• Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
• Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
• Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
• Simmer, covered, for 45 minutes.
• Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.