Creole Smothered Chicken Food

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

DRUNKEN SMOTHERED CHICKEN

Steps:

• Season your chicken pieces with half the creole seasoning.
• Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
• Take out of skillet and set aside on plate or in dish.
• Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
• Add chicken stock slowly and stir until incorperated and it begins to thicken.
• Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
• Bring to a boil and then let simmer on low covered for 30 minutes.
• Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
• Bring to a boil again, and let simmer on low for another 20 minutes.
• Serve over white rice.
• Goes great with french bread and white wine.
• People say "But, there are bones in there!".
• But I believe that's the secret to the amazing flavor.
• You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.

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.

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.

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.

CHICKEN CREOLE

Steps:

• Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
• Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN

Steps:

• Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
• Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
• Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
• Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
• Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
• In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
• The chicken will go through a 3-step process from here.
• First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
• Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
• Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
• Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
• If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
• Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
• Air fry at 360 degrees for a total of 20 minutes.
• Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
• Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
• Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
• Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
• Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
• Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
• Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
• Optionally, garnish with fresh parsley or green onion and enjoy!

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;