Smothered Chicken Creole Style

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 chicken ( pounds), butterflied (split down the backbone, breast left intact and unsplit)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped sweet green peppers
  • teaspoons finely minced garlic
  • 2 tablespoons flour
  • cups crushed or chopped imported canned tomatoes
  • 1 bay leaf
  • 2 tablespoons finely chopped parsley


  • A black iron skillet is essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold the chicken wings under to hold them secure.
  • Melt the butter in the skillet and add the chicken, skin side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Add several weights, approximately 5 pounds, to the top of the plate. Cook over low heat until the skin side of the chicken is nicely browned, about 25 minutes.
  • Remove the chicken to a warm platter. Add the onion, celery, green peppers, and garlic to the skillet and cook, stirring, until onion is wilted.
  • Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt, and pepper, stirring rapidly with a whisk. Bring to the boil.
  • Return the chicken, skin side up, to the sauce. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.