SMOTHERED CHICKEN, CREOLE STYLE
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
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
CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE
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
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
CHICKEN CREOLE
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CREOLE BLACKENED CHICKEN
I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. -Lauren Hardy, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
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°.
Nutrition Facts :
DRUNKEN SMOTHERED CHICKEN
What can I say? Another southern inspired recipe! It's close to what I had down in NOLA, but I put my own spin to it. I love the flavor the wine and the garlic give it. VERY RICH, but VERY worth it!
Provided by graniteangel
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1049.9, Fat 71.9, SaturatedFat 30.4, Cholesterol 284.1, Sodium 679.8, Carbohydrate 26.7, Fiber 2.6, Sugar 9.1, Protein 52.2
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