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CHICKEN ÉTOUFFÉE

¾ cup + 2 tbsp. vegetable oil Make a brown roux
Heat the vegetable oil in a heavy-duty skillet over
1 cup all-purpose white flour high heat. When the oil is hot, about 350°F, grad-
1 tbsp. mild olive oil (pomace or pure) ually add the flour, whisking constantly.

2 cups finely diced yellow onion Cook the roux, whisking constantly, until the roux
turns the color of peanut butter and begins to thicken,
1 ½ cups finely diced celery
3-5 minutes. Reduce heat to low and continue
1 cup finely diced green bell peppers cooking, whisking constantly, until the roux turns
caramel color and thins out again, 3-5 minutes.
1 bay leaf

6 cups diced, boneless chicken meat, Increase heat to medium and continue cooking the roux, whisking constantly, until the roux turns
dark brown (chocolate brown). Remove from heat and set aside. Stir once or twice while cooling.
1-inch pieces (about 3 lbs.)
Make the étouffée
1 ½ tsp. minced fresh garlic In a bowl, mix together the onions, celery, and bell peppers. Heat the olive oil in a separate pot
1 ½ tsp. salt over high heat. Add half of the mixed vegetables and cook, stirring as needed, until the onions
turn brown (caramelized). Add the remaining onions, celery, bell peppers, and the bay leaf. Cook,
¼ tsp. ground white pepper stirring as needed, until the onions become soft and clear, 6-8 minutes.
¼ tsp. ground black pepper
Reduce heat to medium. Add the diced chicken, garlic, salt, white pepper, black pepper, cayenne,
¼ tsp. ground cayenne pepper thyme, sweet basil, and oregano. Cook, stirring constantly, until the chicken pieces turn white, 3-4
minutes.
¼ tsp. whole-leaf dried thyme

½ tsp. whole-leaf sweet basil Add the chicken stock and bring the mixture to a boil. Pour off any excess oil from the roux.
Gradually add the roux to the boiling stock mixture, whisking constantly until thoroughly
½ tsp. whole-leaf oregano incorporated. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Skim as
needed. Serve with rice. Serves 4.
3 ½ cups unsalted chicken stock
Recipe courtesy of Chef Frank Brigtsen of Brigtsen’s Restaurant.

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