Creole Smothered Chicken Recipes

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

CAJUN SMOTHERED CHICKEN

Steps:

• Cut the chicken into serving pieces and sprinkle with kosher salt and ground pepper, set aside. See Notes
• Coarsly cop the yellow onion, bell pepper and celery and place all in the same prep bowl.
• Smash the garlic; measure all the other ingredients; mix the wine and stock together, set aside.
• Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
• Dredge seasoned chicken pieces in AP flour, shake off the excess and brown in the hot oil. Turn the pieces often to brown on all sides without burning. This can be done in batches so you don't overcrowd the pan.
• Remove the chicken and set it aside.
• Maintaining a medium heat, add ½ cup of vegetable oil to the Dutch oven. When the oil is shimmering, add ½ cup of AP flour.
• Stir or whisk constantly to make a medium roux, about 8 minutes. See Notes.
• Add the Trinity to the roux and mix together to coat all of the vegetables with the roux.
• Cook for about 8 minutes, stirring often until the onions are softened and beginning to get translucent.
• Add the garlic and the Herb and Spice Blend (without the Bay Leaves).
• Stir to combine and simmer until aromatic, about 2 or 3 minutes.
• Deglaze the bottom of the Dutch oven with about ½ cup of the wine-stock, making sure to mix all the fond into the gravy.
• k. Next, slowly add about 5 cups of the wine and chicken stock about 1 cup at a time; reserve the remaining liquid to add later if the gravy is too thicj.
• Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
• Once all the liquid is mixed into the roux, increase the heat to high.
• Add the bay leaves and maintain a medium boil for about 5 minutes, uncovered, stirring occasionally.
• Add the chicken back to the Dutch oven. Stir to coated all the chicken with the gravy.
• Once the gravy returns to a boil, reduce heat to a low simmer and cover.
• Simmer for 1 hour or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
• About 15 minutes before the chicken is done, add the green onions, parsley and butter to the Dutch oven. Stir to combine and simmer until finished.
• If you want the gravy to be thicker, offset the lid while it simmers. If it is getting too thick, return the cover to the pot. Add the reserved stock if needed.
• Serve over rice.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE

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.

CREOLE BLACKENED CHICKEN

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

SMOTHERED CHICKEN, CREOLE STYLE

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.

CREOLE SMOTHERED CHICKEN

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.