Creole Style Smothered Chicken

Why You’ll Love This Recipe

• The entire recipe including the chicken and Creole sauce is cooked right in one skillet saving you clean up time.
• It’s a dish that’s comforting and hearty as a Sunday dinner or to serve on any weeknight.
• The weight of the skillet helps seal in the moisture and tenderness of the chicken while keeping the skin nice and crispy.
• The Creole sauce is made with the “holy trinity” of bell peppers, celery, and onion along with tomatoes and seasonings.
• It’s budget-friendly and very easy to make.
• It pairs well with almost any side dish including rice, beans, or a fresh green salad.

Ingredients You’ll Need

• Whole chicken (you’ll need a chicken that weighs about 4 pounds or one that fits into your skillet with overcrowding)
• Salt and pepper (to season the chicken and infuse flavor into the meat)
• Butter (you’ll use butter to sear the chicken to create a crispy skin texture)
• The Holy Trinity (the basis for many Creole recipes; it consists of equal parts onion, celery, and bell pepper)
• Garlic (infuses the sauce with its flavor)
• Salt and pepper (to balance the flavors in the sauce)
• Dried thyme (adds a fresh herbal flavor)
• Flour (used to thicken the sauce)
• Canned tomatoes (be sure to save the juice to add volume and richness to the sauce)
• Green onions (used as a garnish for color and a light oniony flavor)

How to Make Creole Style Smothered Chicken

What is a Butterflied (Spatchcocked) Chicken?

A butterflied, or spatchcocked, chicken is one with the backbone removed completely. This allows the chicken to lie completely flat in the pan. Doing this reduces the cooking time by creating a uniform thickness. It’s a simple process to do yourself, or ask the butcher in the grocery store to do it for you. They’re happy to take care of it at no extra cost in most places.

To butterfly (or spatchcock) a chicken:

1. Using sharp kitchen shears, cut down both sides of the backbone from one end to the other and remove it completely.
2. Open up the chicken and place it skin side up on a cutting board. Press down on the breastbone until the bone cracks and chicken flattens out. Tuck the wing tips under the breast.
3. The last step is to make a shallow cut between the leg and thigh. Why? Well, that’s usually the last part to cook through and making a little cut there will help the dark pieces to cook at about the same time as the lighter pieces.

For photos of the process visit my Rosemary Lemon Spatchcocked Chicken recipe post.

STEP 1. 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.

STEP 2. Cover the chicken with a heavy plate or a smaller skillet that will fit inside the cooking skillet (In the photo I’ve used a 10-inch skillet to weight the chicken). 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.

STEP 3. When the chicken has browned, remove it to a plate and set it aside.

STEP 4. Without cleaning the skillet, add the onion, celery, green pepper, garlic, salt, black pepper, and thyme. Cook and stir the vegetables until they’re wilted and the onion is becoming translucent.

STEP 5. 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.

STEP 6. Return the chicken to the pan with the browned side up on top of the sauce.

STEP 7. Reduce the heat to medium-low. Cover again with the plate or smaller skillet and weights. Cook for about 45 minutes or until the chicken reaches an internal temperature of 160F.

STEP 8. Remove the chicken to a serving platter. Increase the heat slightly and cook the sauce briefly until thickened.

STEP 9. Pour the sauce over the chicken and sprinkle with the chopped green onions.

Recipe Tips

• It’s possible to use chicken pieces or chicken quarters but I think it’s actually easier to use a whole chicken.
• Be sure to use enough weight and place it so that the chicken is pressed down evenly against the surface of the skillet. This ensures that it cooks evenly.
• 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 it has reached 165 degrees (F) internally in the thickest part of the breast and thigh.
• Searing the chicken in butter before cooking it in the sauce adds loads of flavor. Don’t be tempted to skip that step!

Storing and Freezing

Storing: 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.

Freezing: You can store the chicken and sauce separately in freezer containers for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.

FAQs

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