Best Creole Smothered Chicken Recipes

CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE

Craig Claiborne's Smothered Chicken, Creole Style image

For this version of a classic Southern smothered chicken, Craig Claiborne and Pierre Franey reddened the gravy and brought it some of the gentle heat of the Delta. Served with white rice, it makes for a classic family meal.

Provided by Sam Sifton

Categories dinner, times classics, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 11

Ingredients

1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped, cored and seeded green pepper
1 1/2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
1 3/4 cups canned imported tomatoes, crushed or chopped
1 bay leaf
2 tablespoons finely chopped parsley

Steps:

Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
Melt the butter in the pan and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
Remove the chicken to a warm platter. To the skillet add the onion, celery, green pepper and garlic and cook, stirring, until onions are wilted.
Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil.
Return the chicken to the sauce skin-side up. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

SMOTHERED CHICKEN, CREOLE STYLE

Smothered Chicken, Creole Style image

Make and share this Smothered Chicken, Creole Style recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 chicken, 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)
salt, if desired
fresh ground pepper
2 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped cored and seeded green pepper
1 1/2 teaspoons finely minced garlic
2 tablespoons flour
1 3/4 cups canned imported tomatoes (crushed or chopped)
1 bay leaf
2 tablespoons finely chopped parsley

Steps:

A black iron skillet is essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
Melt the butter in the skillet and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Add several weights, approximately five pounds, to the top of the plate. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, about 25 minutes.
Remove the chicken to a warm platter. To the skillet add the onion, celery, green pepper and garlic and cook, stirring, until onions are wilted.
Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil.
Return the chicken to the sauce skin-side up. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.

Nutrition Facts : Calories 603.9, Fat 40.8, SaturatedFat 13.7, Cholesterol 187.8, Sodium 229.7, Carbohydrate 13.1, Fiber 2.7, Sugar 5.2, Protein 44.9

CREOLE SMOTHERED CHICKEN

Creole Smothered Chicken image

Categories Chicken Dinner Bake

Number Of Ingredients 14

Ingredients

12 pieces Boneless chicken thighs
1 cup All purpose flour
2 teaspoon Paprika
1 teaspoon Fresh ground black pepper
.5 teaspoon Garlic powder
1.5 teaspoon Kosher salt (adjust to taste)
1/4 teaspoon Cayenne pepper (adjust to taste)
1/2 cup Parsley (finely chopped
3/4 cup Celery (finely chopped)
1 piece Medium yellow onion
3/4 cup Green bell pepper (finely chopped)
1 cup Oil (adjust to cover pan .5 cm depth)
3/4 cup Heavy cream
1.5 cups Chicken stock

Steps:

Season chicken thighs liberally with dry spices on both sides.
Add flour to a large flat vessel for dredging and mix with remaining dry spices.
Dredge chicken thighs in flour and keep aside.
Add oil to pan and heat to about 350 F (infrared thermometer works best)
Fry chicken for 3.5 minutes per side in batches, don't overcrowd.
Keep fried chicken aside.
Add all finely chopped veggies to the same pot and oil you fried your chicken.
Cook veggies for 6 to 10 minutes or until very well carmelized.
Add 2 Tbsp of your leftover flour dredge and cook for 3 minutes to make a roux.
Add heavy cream and stir until well incorporated.
Add stock and stir until well incorporated.
Taste and adjust salt and paprika.
Add fried chicken to the pot and turn each piece so that it is covered in sauce.
Transfer (uncovered) to 425 F oven.
Bake for 20 minutes.
Remove and turn chicken pieces.
Bake for 10 more minutes.
Transfer to a serving dish and serve with rice or mashed potatoes.