Cut the chicken breasts or deboned thighs into thick strips, season with a little Gans N’Roses Rub, and wrap them in bacon. Sear in a Dutch oven with a bit of oil until you get the desired browning. Remove the meat from the Dutch oven and set aside. Next, sauté the onions and bell peppers, then add the tomato paste after a few minutes and let it roast briefly. In a bowl, mix together the cream, crème fraîche, Gans N’Roses Rub, parsley/cilantro, mustard, and brown sugar. Return the chicken pieces to the Dutch oven, pour the cream/crème fraîche mixture over them, stir, and let simmer over low heat for about 20–30 minutes. Season with salt, pepper, and chili to taste, stir well, and garnish with parsley or cilantro.
Tip: If you like it fruity, simply add some diced pineapple or peach, either fresh or canned.
