This savory recipe is from Emeril Lagasse. I’ve made it many times and my kids love it. The sauce is what sets this dish apart.
1 three-pound fryer chicken cut into 8 pieces (or 4 large breasts)
3 tbs. Essence (Bayou Blast)
1 cup all-purpose flour
1/2 cup vegetable oil
2 cups sliced yellow onion
1 cup sliced bell pepper
1 cup sliced celery
1 tbs. chopped garlic
1/2 tsp. crushed dry thyme leaves
12 oz. dark beer
2 bay leaves
2 cups chicken stock (you may use up to four cups total)
2 tbs. chopped fresh parsley
Steamed rice for serving
Chopped scallion as garnish
Season the chicken generously with 2 tbs. 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 two batches, cooking 4 minutes on each side. Reserve the chicken on a clean plate lined with paper towel.
Reduce the heat to medium. Add the onion, pepper and celery to the hot oil and cook covered, 5 minutes. Stir occasionally to prevent sticking. Add the garlic and thyme and cook for 1 minute. Add 3 tbs. of the reserved flour to the pan and stir well. If the vegetables still have an oily appearance, add up to 2 tbs. more flour. Cook for 3 minutes and stir to prevent burning.
Add the beer and cook for 2 minutes. Add the bay leaves and chicken stock and bring to a low simmer. Return the chicken to the pan and cover, simmering on low for 30 minutes or until the chicken begins to pull away from the bone and the sauce is reduced.
Using a slotted spoon, place the chicken in a serving dish. Sprinkle with chopped parsley and serve immediately over steamed rice. The sauce should be very thick. If you need more stock, do not add more than two additional cups.