Chicken Etouffee

Recipe View 5 mins In a large bowl, whisk together flour, salt, black pepper, and cayenne pepper. Add cubed chicken and toss to coat evenly. Reserve remaining seasoned flour. (Prep time: 5 minutes)

Recipe View 10 mins Heat 1/4 cup butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through. Transfer chicken to a bowl and set aside, leaving butter mixture in the skillet. (Cook time: 10 minutes)

Recipe View 15 mins Reduce heat to medium-low. Stir 1 tablespoon of the reserved seasoned flour into the pan drippings. Cook, stirring constantly, until the mixture forms a dark caramel-colored roux. This should take 10-15 minutes. Be vigilant and stir continuously to prevent burning, as this is the foundation of the flavor. (Cook time: 10-15 minutes)

Recipe View 10 mins Add celery, bell pepper, onion, and garlic to the roux. Stir to coat the vegetables with the browned flour mixture and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes. (Cook time: 8-10 minutes)

Recipe View 5 mins Gradually add chicken broth to the skillet, stirring constantly to prevent lumps. Add bay leaves and bring to a simmer. Return the cooked chicken to the skillet. (Cook time: 5 minutes)

Recipe View 10 mins Cook, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 10 minutes more. Remove bay leaves before serving. (Cook time: 10 minutes)

Recipe View Serve hot over cooked rice. Garnish with fresh parsley, if desired.