Creole Style Smothered Chicken
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
8 servings
-
Calories
294 kcal
-
Course
Main Course
-
Cuisine
American
Creole Style Smothered Chicken
Report
An easy one-pan recipe for Creole Style Smothered Chicken with a whole chicken in a sauce of tomatoes, bell peppers, celery, and onions.
Share:
Ingredients
- 4 pound chicken butterflied, whole
- salt
- ground black pepper
- 2 tablespoons butter
- 1 onion finely chopped, medium
- 1 green bell pepper finely chopped, medium
- 2 ribs celery finely chopped
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ½ teaspoon thyme dried
- 2 tablespoons flour
- 14.5 ounces tomato with their juice, canned
- 2 tablespoons green onion chopped
Instructions
- Choose a skillet large enough to hold the butterflied chicken without crowding. A well-seasoned black iron skillet is preferable.
- Lightly season both sides of the chicken with salt and pepper. Melt the butter in the skillet over medium heat, then add the chicken skin side down.
- Cover the chicken with a heavy plate or a smaller skillet that will fit inside the cooking skillet (I'm using a 10-inch smaller skillet in the photo). Weight the plate or skillet with several heavy cans. You need about 5 pounds of weight. Reduce the heat to low and cook for about 25 minutes or until the skin is nicely browned.
- When the chicken has browned, remove it to a plate and set aside.
- Without cleaning the skillet, add the onion, celery, green pepper, garlic, salt, black pepper, and thyme. Cook while stirring until the vegetables are wilted.
- Sprinkle the cooked vegetables with flour and stir until well blended. Add the tomatoes with their juice. Increase the heat and bring the mixture to a boil.
- Return the chicken to the pan with the browned side up on top of the sauce.
- Reduce the heat to medium-low. Cover with the plate or smaller skillet and weights. Cook for about 45 minutes or until the chicken reaches an internal temperature of 160F.
- Remove the chicken to a serving platter. Increase the heat slightly and cook the sauce briefly until thickened.
- Pour the sauce over the chicken and sprinkle with the chopped green onions.
Notes
- Store the chicken and sauce in an airtight container or freezer-safe bag in the refrigerator for up to 4 days. Reheat using the microwave or in a skillet until warmed through.
- Chicken and sauce may be stored separately in freezer containers for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
- Be sure to use enough weight and place it so that the chicken is pressed down evenly against the surface of the skillet.
- Larger chickens will require more cooking time and larger skillets. For best results choose a chicken that is no larger than 4 pounds and use a meat thermometer to ensure that the chicken has reached 165 degrees (F) internally in the thickest part of the breast and thigh.
- Store the chicken and sauce in an airtight container or freezer-safe bag in the refrigerator for up to 4 days. Reheat using the microwave or in a skillet until warmed through.
- Chicken and sauce may be stored separately in freezer containers for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Nutrition Information
Show Details
Serving
1
Calories
294kcal
(15%)
Carbohydrates
8g
(3%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
89mg
(30%)
Sodium
324mg
(14%)
Potassium
438mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
468IU
(9%)
Vitamin C
20mg
(22%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 324mg | 14% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
