Description

Juicy chicken thighs smothered in a Creole seasoned sauce with green peppers, onions, celery, garlic and diced tomatoes.

Ingredients

2 pounds skinless/boneless chicken thighs 2 tablespoons Canola Oil 2 tablespoons butter 3 tablespoons all-purpose flour ½ cup green bell pepper, diced ½ cup yellow onion, diced ½ cup celery, diced 2 tablespoons garlic, minced 1 teaspoon dried thyme 1 bay leaf 1 tablespoon Creole seasoning (I use 1 teaspoon to control the spice/heat) Salt & Pepper to taste 3 tablespoons fresh parsley, chopped 1 tablespoon Worcestershire Sauce 1 (14.5) oz can diced tomatoes 3-4 cups Chicken Broth 2 green onions, chopped 1 teaspoon hot sauce (optional)

Instructions

Coming Soon. In the meantime, watch the video instructions below.

Addition Information

none

Serves

4 - 6

Chicken Etouffee