Ingredients Jump to Instructions ↓

  1. Smothered Chicken, Creole Style

  2. 1 chicken,

  3. 3 1/2 lbs, butterflied (split down the backbone, breast intact)

  4. salt and pepper to taste

  5. 2 Tbsp butter

  6. 1 c finely chopped onion

  7. 1 c finely chopped celery

  8. 1 c finely chopped, cored and seeded green pepper

  9. 1 1/2 tsp finely minced garlic

  10. 2 Tbsp flour

  11. 1 3/4 c. canned imported tomatoes, crushed or chopped

  12. 1 bay leaf

  13. 2 Tbsp finely chopped parsley

  14. Sprinkle chicken with salt and pepper on both sides. Select a black

  15. iron skillet large enough to hold the chicken comfortably when it's

  16. spread out. Fold wings under to secure them.

  17. Melt the butter in the skillet and add the chicken, skin-side down.

  18. Cover firmly with a plate which fits comfortably inside the skillet

  19. and add about 5 lbs of weight to the top of the plate. Cook over

  20. low heat until the skin side of the chicken is nicely browned,

  21. about 15 min.

  22. Remove chicken to a warm platter. Add the onion, celery, pepper,

  23. and garlic to the skillet and cook, stirring, until the onions are

  24. wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay

  25. leaf, salt and pepper, stirring rapidly with a whisk. Bring to a

  26. boil.

  27. Return chicken to the sauce, skin-side up. Cover with plate and weight and cook over low heat 45 min more. Remove chicken, cook

  28. down sauce briefly with stirring, pour over chicken and sprinkle

  29. with parsley.


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