Smothered Chicken, Creole Style Recipe

Name: Smothered Chicken, Creole Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil.
5
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.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Smothered Chicken, Creole Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smothered Chicken, Creole Style

How did you like this recipe?

Frequently Asked Questions