EMERIL'S CHICKEN ETOUFFEE
Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine.
Provided by mary winecoff
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Season chicken pieces with salt and cayenne pepper to taste.
- Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
- Remove to a platter and reserve.
- Add butter to pan and when melted, add flour and stir to combine well.
- Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
- Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
- Add garlic and cook 2 minutes.
- Add beer and stir well to loosen any brown bits from pan bottom.
- Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
- Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
- Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
- Add chopped parsley, stirring to combine.
- Taste and adjust seasoning, if necessary.
- Serve immediately over hot cooked rice.
CHICKEN ETOUFFEE
Paul Prudhomme's killer chicken etouffee. Not something you'd want to eat every day but for New Year's or Fat Tuesday, perfect. It's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Provided by sugarpea
Categories Chicken
Time 1h55m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 29
Steps:
- Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
- Flour Coating: Combine all ingredients in a plastic bag.
- Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
- Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
- Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
- Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
- In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
- Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
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