- 1 (3-pound) frying chicken, cut up into 8 pieces
- 3 tablespoons Essence, recipe follows
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 cups sliced yellow onions
- 1 cup sliced bell peppers
- 1 cup sliced celery
- 1 tablespoon chopped garlic
- 1/2 teaspoon dried thyme leaves
- 12 ounces dark beer
- 2 bay leaves
- 2 cups chicken stock
- 2 tablespoons chopped parsley leaves
- Steamed rice, for serving
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Season the chicken generously with 2 tablespoons of Essence. Add the other tablespoon of the Essence to the cup of flour. Place the flour in a 1-gallon plastic bag and add the chicken to the bag. Shake the bag well to thoroughly coat the chicken with the flour. Remove the chicken from the bag and place on a plate to dry. Reserve the flour.
Heat the 1/2 cup of oil in a large iron skillet or Dutch oven to 320 degrees F. Brown the chicken in 2 batches, cooking for 4 minutes on each side. Reserve the chicken on a plate lined with an absorbent cloth.
Reduce the heat to medium. Add the onions, peppers and celery to the hot oil and cook, covered, for 5 minutes, stirring occasionally to prevent sticking. Add the garlic and thyme and cook for 1 minute. Add 3 tablespoons of the reserved flour to the pan and stir well. If the vegetables still have an oily appearance, add more flour, up to 2 more tablespoons. Cook for 3 minutes, stirring to prevent burning. Add the beer and cook for 2 minutes. Add the bay leaves and stock and bring to a simmer. Return the chicken to the pan and cover. Simmer gently for 30 minutes or until the chicken begins to pull away from the bone.
Using a slotted spoon, place the chicken in a serving dish. Sprinkle with chopped parsley and serve immediately with steamed rice.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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