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 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Ingredients
4poundwhole chickenbutterflied
Salt and ground black pepper
2tablespoonsbutter
1medium onionfinely chopped
1medium green bell pepperfinely chopped
2ribsceleryfinely chopped
1clovegarlicminced
½teaspoonsalt
¼teaspoonground black pepper
½teaspoondried thyme
2tablespoonsflour
14.5ouncescanned tomatoeswith their juice
2tablespoonschopped green onions
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
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.