Creole Style Smothered Chicken

by Lana Stuart on July 29, 2014 · 40 comments

Creole Style Smothered Chicken

Today is the start of something new! Something that I hope you will find exciting and interesting. Twelve food bloggers have joined forces to bring you a virtual “progressive dinner.” The virtual progressive dinner was the brainchild of my blogging friend, Barb, from Creative Culinary, who has organized the effort and is keeping us all on track. Bless her. Our plan is to hold a progressive dinner once a month with a different theme and host for each. The host chooses the theme for the party and makes the main dish. The other participants create all the sides, beverages, and desserts.

Maybe you’re wondering “what the heck is a ‘progressive dinner?'” Well, progressive dinners have been around for quite some time. I remember my parents doing them back in the 60’s and 70’s and I did them myself later on. It’s a dinner party with each individual course prepared at a different participant’s home. You’d start with drinks at one home, then “progress” to the next home for appetizers, then on to the next for the main course, and so forth. The evening would end with dessert (and maybe more drinks) at the final person’s home. Sound like fun? We think so! So we’re bringing it to you virtually.

And it’s my privilege to be the host for the very first get together. For this month’s theme I chose “Summer in the South” – what else? And the entree I’ve chosen to cook for you is a southern classic – Creole Style Smothered Chicken. It’s a whole butterflied chicken cooked in a skillet under weights with a creole sauce.

I do hope you enjoy it. And please be sure to “progress” through to each of the other participating blogs to experience all the other courses.

progressive-eats-logo

 

 

Appetizers

The Heritage Cook – Old Bay Shrimp Boil Skewers
Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli

Bread

Savvy Eats – Jalapeno Cornbread + How to Store Cornbread

Salads

Miss in the Kitchen – Creamy Coleslaw
Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad

Soup

Spiceroots – Maque Choux Soup

Sides

Creative Culinary – Bacon and Caramelized Onion Creamed Corn
Pastry Chef Online – Spicy Succotash

Beverage

Healthy. Delicious. – Watermelon Lemonade

Desserts

Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie

Choose a skillet large enough to hold the butterflied chicken without crowding, preferably a well-seasoned black iron skillet. The one pictured is a 12-inch.

Add chicken to skillet for Creole Style Smothered Chicken

Lightly season both sides of a butterflied (or spatchcocked) chicken with salt and pepper. If you’re not sure how to butterfly or spatchcock a chicken, see my last post here. Melt the butter in the skillet over medium heat, then add the chicken skin side down.

Weight the chicken in the skillet for Creole Style Smothered Chicken

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.

Chicken browned on one side

When the chicken has browned, remove it to a plate and set aside.

Cook the veggies and tomatoes for Creole Style Smothered Chicken

Without cleaning the skillet, add the onion, celery, green pepper, garlic, salt, black pepper, and thyme. Cook, stirring, until the vegetables are wilted. Sprinkle with flour and stir until well blended. Add the tomatoes with their juice. Increase the heat and bring the mixture to a boil.

Return chicken to the pan for Creole Style Smothered Chicken

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.

Reduce the sauce for Creole Style Smothered Chicken

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.

Enjoy!

Creole Style Smothered Chicken
 
Prep time
Cook time
Total time
 
Brown, succulent chicken simmered with a Creole sauce.
Serves: 4 servings
Ingredients
  • 1 3.5-4 lb. butterflied chicken
  • Salt and ground black pepper
  • 2 tblsp. butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 clove garlic, minced
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. dried thyme
  • 2 tblsp. flour
  • 1 14.5 oz. can tomatoes, with their juice
  • 2 tblsp. chopped green onions
Instructions
  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. Add the chicken, skin side down. Cover the chicken with a plate or a smaller skillet that will fit inside the cooking skillet. Weight the plate or skillet with several cans. Reduce the heat to low and cook for about 25 minutes or until the skin is nicely browned.
  3. Remove the chicken to a plate and set aside. Without cleaning the skillet, add the onion, celery, green pepper, garlic, salt, black pepper, and thyme and cook, stirring, until the vegetables are wilted. Sprinkle with flour and stir until well blended.
  4. Add the tomatoes with their juice, increase the heat and bring the mixture to a boil.
  5. Return the chicken, 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 and internal temperature of 160F.
  6. 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
A classic southern recipe, the origins of which are obscure. This version is based on Craig Claiborne’s recipe in Craig Claiborne’s Southern Cooking.

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

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{ 33 comments… read them below or add one }

1 Sues July 29, 2014 at 7:45 am

I love the idea of a blogger progressive dinner! And this is the perfect entree… The whole menu sounds pretty delicious :)

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2 Lana Stuart July 29, 2014 at 7:38 pm

Thanks, Sues! We all really enjoyed putting it together.

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3 Jane, The Heritage Cook July 29, 2014 at 7:52 am

Oh. My. Goodness. I cannot WAIT to dive into this and make it for The Artist! Lana, you have certainly come up with the penultimate main course for our Southern Progressive Supper. Brava!

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4 Lana Stuart July 29, 2014 at 7:39 pm

It’s definitely a southern classic and I was happy to present it for the first in our new series!

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5 Liz July 29, 2014 at 8:25 am

Lana, thanks so much for hosting this terrific Southern dinner today! Your smothered chicken sounds spectacular…and will have to give it a try once the weather cools down!

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6 Lana Stuart July 29, 2014 at 7:40 pm

It was my pleasure to host, Liz. I hope you’ll try the recipe and enjoy it.

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7 Barbara @ Barbara Bakes July 29, 2014 at 8:51 am

Chicken never looked more delicious! Love the gorgeous color of the sauce.

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8 Lana Stuart July 29, 2014 at 7:41 pm

I always love a Creole sauce, Barbara. So delicious and pretty, too.

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9 Jenni July 29, 2014 at 9:30 am

I could not be more thrilled with our inaugural theme, Lana! And this dish is a crowning glory! That sauce, ah. =)

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10 Lana Stuart July 29, 2014 at 7:41 pm

Thanks, Jenni! And you’re right – that sauce is just luscious.

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11 Jamie July 29, 2014 at 9:46 am

Oh this chicken Creole is fantastic! And I love your cooking method and want to try it all! Wow this looks so delicious! Thanks for a first great theme, Lana!

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12 Lana Stuart July 29, 2014 at 7:43 pm

You’re welcome, Jamie, and thanks to everyone for allowing me to host. I’m off now to read your post and save the recipe for your spectacular salad!

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13 Clint July 29, 2014 at 9:59 am

Love, love, love this idea!! And love that chicken recipe!! Ready to go for a swim in that sauce right now!! YUM!!

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14 Lana Stuart July 29, 2014 at 7:43 pm

That sauce is so delicious, Clint. I could just about eat it on toast :-)

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15 Megan July 29, 2014 at 10:00 am

This sounds fantastic. I love all the flavors in the sauce. Thanks for being our first host!

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16 Lana Stuart July 29, 2014 at 7:44 pm

I was very pleased to host the first of our fun progressive dinners, Megan!

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17 Mallory @forkvsspoon July 29, 2014 at 10:29 am

Gosh, I love love love the idea of a progressive dinner but in the land of the Internet and Food Blogs…genius idea! This smothered chicken looks downright sinful!

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18 Lana Stuart July 29, 2014 at 7:46 pm

We really enjoyed doing the progressive dinner, Mallory, and are already looking forward to next month’s! Hope you keep following along.

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19 Barbara | Creative Culinary July 29, 2014 at 11:02 am

I knew I could count on you Lana…something beautiful and delicious and yet a bit unexpected. Sounds totally wonderful and I can’t wait to try it!

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20 Lana Stuart July 29, 2014 at 7:48 pm

It’s one of my favorite old, classic, southern recipes, Barb, and I am very happy to share it with others through our new progressive dinners series. I’m on my way over to your blog to see the recipe for that delicious creamed corn!

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21 Ansh July 29, 2014 at 12:02 pm

I can’t wait to try this recipe. Thank you for coming up with this theme. It has opened a world of endless delicious possibilities for me. I am learning a lot about Southern food.

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22 Lana Stuart July 29, 2014 at 7:49 pm

I’m very happy to introduce you to just one little aspect of southern food, Ansh. We have so many different cuisines in the south and all of them are interesting. Creole is one of my favorites.

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23 Julie July 29, 2014 at 12:28 pm

I love doing butterflied chicken on the grill, but I haven’t done it in a skillet. And that sauce looks fantastic. Need to try this!

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24 Lana Stuart July 29, 2014 at 7:52 pm

Doing it in a skillet is really easy, Julie. I hope you’ll give it a try.

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25 Vicki July 29, 2014 at 4:13 pm

This sounds wonderful and will definitely try some of it.
But I’m having a problem getting the recipe for the Soup. The page comes up very narrow and almost impossible to read- is it just me?

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26 Lana Stuart July 29, 2014 at 7:54 pm

I’m not having any problem accessing Spiceroots’ page with the Maque Choux Soup, Vicki.

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27 Lauren @ Healthy Delicious July 29, 2014 at 4:44 pm

Thanks so much for hosting this month and introducing me to Southern food! I had no idea what to expect with this chicken, but it looks so amazing!

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28 Lana Stuart July 29, 2014 at 7:56 pm

I’m always happy to introduce people to or amazing southern cuisine, Lauren. And – your watermelon lemonade was the perfect complimentary beverage for this menu!

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29 Renee - Kudos Kitchen July 29, 2014 at 4:51 pm

I love the whole virtual progressive dinner idea. Your main course sounds amazing, Lana. Love the sound of that creole sauce.

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30 Lana Stuart July 29, 2014 at 7:58 pm

Thanks, Renee! We all had such fun putting on this progressive dinner. I’m already looking forward to next month.

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31 Miss @ Miss in the Kitchen July 29, 2014 at 7:19 pm

This looks incredible! I’ve actually never had anything like this. Thanks for hosting!

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32 Lana Stuart July 29, 2014 at 7:59 pm

It’s definitely a southern classic, Milisa. I hope you’ll give it a try sometime!

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33 Carol at Wild Goose Tea July 31, 2014 at 5:05 pm

What a fun dinner party. I pinned several of the choices. This chicken dish is the highlight of the bunch as far as I am concerned.

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