Etouffee is a popular southern dish. The word itself means "smothered."
Chef Chris Manning shows us how to make a chicken etouffee.
Click on the picture to see how it's done. The recipe is below.
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain bread crumbs
- 1 pound skinless, boneless chicken breasts, cut into four four-ounce pieces
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 3 tablespoons chicken gravy
- 1 medium tomato, chopped
- 1/2 to 3/4 cup dry white wine
- Chopped parsley to garnish
Add oil and butter to a 14-inch skillet on medium heat.
Mix flour, cheese and bread crumbs together and dredge the chicken in the mixture. Add chicken to skillet and brown on both sides.
Add the next seven ingredients. Cook until onions begin to wilt, then mix in the gravy, tomato and wine. Simmer 0on low heat for 10 minutes.
Serve over rice or angel hair pasta and garnish with parsley.
Sunday, March 9, 2014, Watertown, NY