Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken. Notice how much oil is in the pan. You are going to remove some fat after frying the chicken and you want about the same amount you started with when you sauté the vegetables.

Fry the chicken skin side down over medium heat until golden - 4 to 5 minutes. Turn the chicken over and fry another 3-4 minutes.

Remove chicken, spoon off all but about 3 Tbsp of fat (it's mostly chicken fat now) and add the onion and green pepper. Sauté until the onion is translucent, around 5 minutes. Add the creole seasoning and stir constantly for 30 seconds.

Mix in the flour and stir for another 30 seconds.

Add 1/2 cup of chicken stock and stir constantly, scraping up any flour on the bottom of the pan. The sauce will thicken considerably. Add 1 1/2 cups of stock and bring to a boil. Return chicken skin side up along with any accumulated juices to the pot. Check to see the liquid comes to about half way up the chicken. If it doesn't, add a bit more stock.

Simmer covered for 12 minutes. Flip the chicken and simmer until done, another 12-15 minutes. Remove chicken from the pot, increase the heat and reduce slightly.

Remove from heat and mix in the whipping cream.

Taste and adjust salt.