This Smothered Chicken Creole Style recipe delivers authentic, home-style comfort in every bite. The chicken is first browned under pressure to lock in juices, then nestled into a vibrant sauce made from the classic “holy trinity” of onions, celery, and green peppers, along with garlic and crushed tomatoes. The result is tender, fall-off-the-bone meat coated in a savory, slightly spicy gravy that is perfect for spooning over rice or crusty bread. Its an ideal weeknight dinner that feels special enough for guests, offering a hearty, protein-packed meal with deep, complex flavors. Simple to prepare with pantry staples, this dish brings the warmth of Creole cooking to your table without requiring hard-to-find ingredients.
Smothered Chicken Creole Style
Description
This Smothered Chicken Creole Style recipe delivers authentic, home-style comfort in every bite. The chicken is first browned under pressure to lock in juices, then nestled into a vibrant sauce made from the classic "holy trinity" of onions, celery, and green peppers, along with garlic and crushed tomatoes. The result is tender, fall-off-the-bone meat coated in a savory, slightly spicy gravy that is perfect for spooning over rice or crusty bread. Its an ideal weeknight dinner that feels special enough for guests, offering a hearty, protein-packed meal with deep, complex flavors. Simple to prepare with pantry staples, this dish brings the warmth of Creole cooking to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Season the butterflied chicken generously with salt and pepper on both sides. Fold the wings under to secure them.
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Melt the butter in a large cast-iron skillet over medium heat. Add the chicken, skin-side down.
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Cover the chicken firmly with a plate that fits inside the skillet and place a heavy weight (about 5 lbs) on top of the plate to press the chicken flat.
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Cook over low heat for about 15 minutes, or until the skin side is nicely browned and crispy.
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Remove the chicken to a warm platter and set aside.
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Add the chopped onion, celery, green pepper, and garlic to the skillet. Cook, stirring frequently, until the vegetables are wilted and softened, about 5 minutes.
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Sprinkle the flour over the vegetables and stir well to blend, cooking for 1 minute to remove the raw flour taste.
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Stir in the crushed tomatoes, bay leaf, salt, and pepper. Whisk rapidly to ensure the sauce is smooth and no lumps remain.
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Bring the sauce to a boil.
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Return the chicken to the skillet, skin-side up. Cover with the plate and weight again.
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Reduce heat to low and simmer, covered, for 45 minutes, or until the chicken is tender and cooked through.
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Remove the chicken to a serving platter. Increase heat slightly and cook down the sauce briefly while stirring to thicken.
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Pour the sauce over the chicken and sprinkle with chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
