CHICKEN WITH ETOUFFE SAUCE
(BROWN GRAVY)
Makes 4 servings
2 tablespoons plus 1-1/4 teaspoons Chef Paul Prudhomme's Poultry Magic, in all
1 chicken (2-3 pounds) cut into 8 pieces (see Note)
1 cup all-purpose flour
Vegetable oil for pan frying
1-1/2 cups finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
6 cups chicken stock
Hot cooked rice (preferably converted) or mashed potatoes
Sprinkle 2 teaspoons of the Poultry Magic on the chicken pieces, patting it in with your hands. Combine 2-1/2 teaspoons of the Poultry Magic with the flour in a paper or plastic bag.
Heat about 1/4-inch oil in a large heavy skillet to about 350F. Dredge the chicken pieces in the seasoned flour, shaking off excess (reserve leftover flour). Cook in the hot oil until golden brown, about 2 minutes per side. Do not crowd. (Adjust heat as necessary to maintain oil's
temperature at about 350F; if drippings start to burn, discard the oil and drippings and use fresh oil.) Drain chicken on paper towels. Combine the onions, bell peppers and celery in a bowl and set aside. Pour off all but 1/2 cup of the hot oil from the skillet, leaving as much sediment in
the pan as possible. Return skillet to high heat and let remaining oil heat until it starts to smoke, about 2 minutes, scraping loose any sediment that may be stuck to pan bottom. With a long-handled metal whisk gradually whisk in the reserved flour until smooth. Continue cooking, whisking
constantly, until the roux turns dark red-brown (be careful not to let the roux get too dark, it will taste bitter if overcooked), about 2 to 3 minutes (being careful not to let it scorch or splash on your skin). Immediately stir in the reserved vegetable mixture and remove from heat. Continue
stirring (change to a wooden spoon if necessary) until the roux stops darkening in color, about 3 minutes. Set aside.
In a 5-1/2 quart saucepan or large Dutch oven, bring the stock to a boil. Add the roux to the stock by spoonfuls, whisking until roux is dissolved between each addition. Stir in the remaining Poultry Magic. Add the chicken to the pot and cook about 5 minutes, stirring occasionally. Reduce heat
to low and continue cooking until chicken is tender and sauce is reduced to about 4 cups, about 50 to 60 minutes, stirring occasionally.
NOTE: You can substitute veal or fish for the chicken.
Copyright 1995 by Paul Prudhomme
