Chicken Étouffée

Ingredients

• 3 lb boneless, skinless chicken thighs (washed, patted dry, and trimmed of excess fat)
• Creole seasoning (to taste (author uses 'Sweet Kick' brand))
• 2 tbsp infused olive oil (for searing the chicken)
• 8 tbsp unsalted butter (1 stick)
• 0.5 cup all-purpose flour (estimated for a standard roux with 1 stick of butter)
• 1 onion (diced)
• 1 bell pepper (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 4 cup chicken stock (or broth; add slowly to reach desired thickness)
• 1 tsp Kitchen Bouquet (browning agent)
• cooked white rice (for serving)

Steps

1. 1

   Trim any excess fat from the boneless, skinless chicken thighs. Season the chicken generously on both sides with Creole seasoning.

2. 2

   Heat a large pot or Dutch oven over a medium flame and add a small amount of infused olive oil.

3. 3

   Place the chicken thighs in the pot and sear for 3 to 5 minutes per side until they develop a good golden color. Note: You are not trying to cook them through at this stage. Remove the chicken to a bowl and set aside.

4. 4

   In the same pot over medium heat, add 8 tablespoons of butter. Let it melt gradually, scraping up the browned bits (fond) from the chicken.

5. 5

   Once the butter is melted, whisk in the flour. Continue whisking constantly for about 10 minutes until the roux reaches a 'peanut butter' color and the raw flour taste is cooked out.

6. 6

   Add the diced onions, bell peppers, and celery to the roux. Stir frequently for 8 to 10 minutes until the vegetables are softened. The moisture from the vegetables will help deglaze the bottom of the pan.

7. 7

   Add the minced garlic to the vegetable mixture and cook for about 1 minute until fragrant.

8. 8

   Slowly pour in the chicken stock while whisking constantly to ensure there are no lumps. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer.

9. 9

   Stir in additional Creole seasoning and the Kitchen Bouquet browning agent. The sauce should begin to thicken.

10. 10

    Reintroduce the seared chicken thighs (and any accumulated juices) into the pot. Ensure they are submerged in the sauce.

11. 11

    Cover the pot with a lid and let it simmer for 30 minutes. The chicken is done when it reaches an internal temperature of at least 165°F (74°C), though the author notes it may reach 180°F+ for maximum tenderness.

12. 12

    Remove the chicken thighs from the pot and place them on a cutting board. Cut the chicken into bite-sized pieces.

13. 13

    Return the chopped chicken to the pot and stir to combine with the sauce. Serve hot over white rice.

Notes

Étouffée is traditionally thicker than gumbo. If the sauce is too thin after simmering, let it cook uncovered for a few minutes. The author recommends using a 'Sweet Kick' style Creole seasoning for a mild heat that is balanced by the rice.

Nutrition per serving

• main
• Cajun
• stew
• chicken
• dinner
• comfort food
• one-pot