I threw a couple of teaspoons of vegetable oil in a cold stainless steel pan and put it on medium heat for about 12 minutes to render off some of the fat, which I browned the chicken thighs in on medium high heat for 4-6 minutes per side. A couple of notes on this part:
All stove tops are different, so pay close attention, especially when browning the chicken. If it starts sizzling really loudly l, popping, or if you start to see smoke, turn your oven down or remove the pan from the heat. Also, we're not trying to cook the chicken all the way through yet...
Once done browning the chicken, I drained off all the chicken/sausage fat (about 1/4 cup) which we'll use to make the roux. Take the pan off the heat and let it cool for 5 minutes or so, but leave all those brown bits at the bottom because...
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