Chicken Étouffée

Oxmoor House
4 to 6 servings


+ Add To Shopping List
1 (5- to 5 1/2-pound) baking hen
4 strips bacon, cut into 1/2-inch pieces
1 lemon, thinly sliced
2 carrots, scraped and cut into 2-inch pieces
2 medium onions, coarsely chopped
1 teaspoon dried whole thyme
1 teaspoon chopped fresh parsley
1 bay leaf, crushed
1 cup water
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper


Remove giblets from cavity of chicken, and reserve for other uses. Rinse chicken with cold water, and pat dry. Tie ends of legs to tail with string. Lift wingtips up and over back so they are tucked under chicken securely.

Combine remaining ingredients in a large Dutch oven; place chicken on top of other ingredients. Cover and simmer for 1 hour and 45 minutes.

Cut the cord holding the drumstick ends to the tail; this will ensure that the inside of the thighs are cooked. Cover and simmer an additional 30 minutes or until drumsticks are easy to move. Remove chicken, and baste well with pan drippings. Transfer chicken and vegetables to a serving platter.

Created date

February 2010