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5.0 from 3 votes

Creole Style Smothered Chicken

An easy one-pan recipe for Creole Style Smothered Chicken with a whole chicken in a sauce of tomatoes, bell peppers, celery, and onions.

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

Ingredients

  • 4 pound whole chicken butterflied
  • salt and ground black pepper
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 1 medium green bell pepper finely chopped
  • 2 ribs celery finely chopped
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons flour
  • 14.5 ounces canned tomatoes with their juice
  • 2 tablespoons chopped green onions

Instructions

    Cup of Yum
  1. Choose a skillet large enough to hold the butterflied chicken without crowding. A well-seasoned black iron skillet is preferable.
  2. 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.
  3. 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.
  4. When the chicken has browned, remove it to a plate and set aside.
  5. Without cleaning the skillet, add the onion, celery, green pepper, garlic, salt, black pepper, and thyme. Cook while stirring until the vegetables are wilted.
  6. 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.
  7. Return the chicken to the pan with the browned side up on top of the sauce.
  8. 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.
  9. Remove the chicken to a serving platter. Increase the heat slightly and cook the sauce briefly until thickened.
  10. 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

Serving 1 Calories 294kcal (15%) Carbohydrates 8g (3%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 89mg (30%) Sodium 324mg (14%) Potassium 438mg (13%) 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

% 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.