Smothered Chicken Creole Style

Name: Smothered Chicken Creole Style
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 2 tablespoons flour; 1¾ cups crushed or chopped imported canned tomatoes; 1½ teaspoons finely minced garlic; 1 bay leaf; 2 tablespoons finely chopped parsley; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons butter; 1 cup finely chopped onion; 1 chicken (3½ pounds), butterflied (split down the backbone, breast left intact and unsplit); 1 cup finely chopped sweet green peppers; 1 cup finely chopped celery

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 chicken (3½ pounds), butterflied (split down the backbone, breast left intact and unsplit)
Salt to taste, if desired

Americas
United States
Dinner

Method

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 ch