CHICKEN ÉTOUFFÉE
6 to 8 servings
A classic Cajun fricassee.
Please read about Roux. Have ready:
- 4 to 5 pounds bone-in chicken parts
Mix together in a small bowl:
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Rub the spice mixture all over the chicken pieces. Pour into a brown paper bag:
- 1 cup flour
Add the chicken to the bag and shake to coat with flour; shake off the excess. Reserve the flour. Heat in a large heavy skillet or Dutch oven over medium heat:
- 3 tablespoons vegetable oil
Add the chicken in batches, without crowding, and brown on both sides. Transfer to a plate. Pour off all but about 3 tablespoons of the fat from the pan. Reduce the heat to medium and stir in 3 tablespoons of the reserved flour. Cook, stirring constantly, until the roux is almost as dark as milk chocolate, up to 20 minutes.
Add and cook, stirring, until the vegetables are softened, 6 to 8 minutes:
- 1 medium onion, chopped
- 1 celery rib, chopped
- ½ red or green bell pepper, chopped
- ¼ cup chopped andouille sausage or smoked ham
Stir in and cook for 1 minute:
- 3 garlic cloves, finely chopped
Stir in and bring to a simmer, stirring constantly:
- 2 cups chicken stock or broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce, or to taste
Return the chicken pieces, with their juices, to the pan and bring to a simmer. Cover and cook, turning occasionally, until the internal temperature of the thighs reaches 180°F, about 30 minutes. Transfer the chicken to a plate. Skim the fat from the sauce with a spoon. Add:
- 4 green onions, finely chopped
- ¼ cup chopped parsley
Boil until the sauce is thickened. Taste and add more hot pepper sauce and/or salt and pepper if needed. Return the chicken to the skillet and heat through. Serve with:
- Cooked rice