Smothered Chicken Creole Style

Preparation info
  • Yield:


    • Difficulty


Appears in
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


  • 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