Chicken Étouffée
"This is a Louisiana classic! Don't forget to cook up some long-grain white rice for serving -- a nice crusty piece of French bread would be right at home as well...."
INGREDIENTS
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One 4-pound chicken, cut into 8 pieces
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Salt
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Cayenne pepper
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2 tablespoons vegetable oil
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8 tablespoons unsalted butter
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3/4 cup flour
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1 cup finely diced yellow onion
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1/2 cup finely chopped celery
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1/2 cup finely chopped bell pepper
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2 bay leaves
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2 cloves garlic, minced
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1 bottle dark lager or amber beer
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1 quart cold chicken stock
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2 teaspoons brown sugar
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1/4 cup Louisiana hot sauce
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1 tablespoon Worcestershire Sauce
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1/4 cup chopped parsley
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