country style chicken creole cacciatore fricasee and rice!

ha. I made up the name, duh.
season (italian, salt, pepper) and brown 6 - 8 peices of chicken, I like bone in thighs.
set chicken aside, drain off fat.
add about 1/4 cup olive oil back to the pan, plus about 1/2 cup flour. Stir and scrape up the brown bits, slowly brown flour for about 15 mins., to a light tan/brown color.
Add (chopped) 1 onion, 1 bell pepper, 2 stalks celery, 4-5 cloves garlic. Saute' in the roux for 8~10 mins.
Add: 1 can chopped tomatoes, 1 can chicken broth, 1 can cream of mushroom soup, 1 cup white wine, ~2 cups water, fresh thyme, oregano, bay leaf. (optional: chopped bacon!)
Bring to a simmer, check liquid level/thickness, add chicken peices back, simmer covered for ~45mins. - 1 hour.
Serve over rice, I like yellow.
jp