Chicken, slowly smothered in a rich brown gravy until it’s falling apart. Layers of flavor are built on a medium roux, the Trinity with garlic, South Louisiana Herbs and Spices, and a gravy made with a rich stock. Most South Louisiana families have coveted family recipes for Smothered Chicken or Stewed Chicken. This is Sweet Daddy D’s no-angst recipe for this Cajun country classic.
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Classic Cajun Cooking Or Not
This recipe is a perfect example of Cajun Cooking, or is it? Classic Cajun cuisine features local and readily available ingredients. It is a frugal and rustic, country style of cooking that dates back to the early days of the Acadiana settlement in South Louisiana when resources were scarce and every single ingredient needed to count. Modern-day Cajun cuisine has been developing for more than a Century and reflects regional variations of the cuisine. Some of these differences are due to ingredient availability and influences of other cultural groups present in South Louisiana during the colonial process.
That puts Cajun cuisine in a pretty big box. It should be recognized that all Cajun cooking, depending on where it comes from, may not look the same. This recipe uses a traditional roux, a handful of Herbs and Spices, and a little wine. It should not be surprising that the use of these ingredients may vary in Smothered Chicken recipes from Abbeville, Dulac, Vacharie, and Sr. Francisville (to name a few). Dishes from these areas all fit in the Cajun cooking box but will vary on some of the key elements. If you enjoy arguments, suggest to a Cajun what should be in the box. He may have an opinion!
Here’s What You Need
A complete list of ingredients with quantities will be found in the printable recipe card below. Some ingredient substitutes are discussed in the Hints and Tips section below.
Ingredient Notes
- Chicken: My recommendation is to use bone-in, skin-on chicken pieces. Starting with a whole chicken, cut it into manageable pieces. Keep all pieces approximately the same size by cutting the breasts in half. Specific pieces can be used instead of a whole chicken. Other options, including using a store-cooked rotisserie chicken, can be found in the Hints and Tips (FAQ) Section below.
- The Trinity: Foundational flavors come from yellow onions, bell peppers, and celery, commonly known as the Trinity in Cajun and Creole cooking. The purpose is similar to Mirepoix in French cuisine.
- Dry White Wine: A dry white wine will lightly enhance the depth of flavor and add a touch of acid to the recipe. Refer to the Hints and Tips (FAQ) Section below for more information on choosing a wine.
- Stock: Homemade Chicken Stock is a great option; but if you don't have any available, commercial chicken stock is the way to go.
- Salt: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose Creole and Cajun seasoning. If you use a seasoning that contains salt, taste the gravy before adding more salt.
- Other sources of salt in this recipe are butter and Chicken Stock. Salt-free options are available for both ingredients and are fine in this recipe.
Equipment
This recipe for Smothered Chicken does not require any special equipment. Besides the usual prep equipment, this recipe can be made in one pot, like this large cast-iron Dutch oven or this enamel Dutch oven.
Hints and Tips (FAQ)
Yes, using a store-bought rotisserie chicken is a quick and easy way to make this recipe. You will give up some of the flavor built by browning and simmering the fresh chicken, but the time savings are tremendous. To use: remove the skin and pull the meat off the bones; sprinkle with a little Creole seasoning, and set aside. Follow the recipe instructions (without browning the chicken first). Add the pulled chicken to the gravy after simmering for about 30 minutes. Continue to simmer for 15 minutes, then finish with green onions, parsley, and butter.
Boneless-skinless breasts and thighs are options. Chop into pieces slightly larger than bite-size, and season with kosher salt, black pepper, and Creole seasoning. Lightly brown the chicken, then reserve, Add the seasoned browned boneless chicken to the gravy as instructed; simmer for 15 minutes, then finish with green onions, parsley, and butter.
Generally, you want to cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 legs, and 2 wings. Depending upon the size of the pieces you can cut the breasts in half so that you have 4 breast pieces instead of 2. This will make sure all the pieces are relatively the same size and will cook at the same pace. Reserve the chicken back, wing tips, and giblets with the neck to make stock. These parts can be frozen until needed.
Homemade stock is great to use. Follow my recipe for Homemade Chicken Stock. If you don't have Homemade Chicken Stock, you can use Commercial Chicken Stock (Full disclosure, I've done that many times).
The roux and long cooking time may make the gravy thicker than you'd like. Use the reserved stock, more wine, or water to thin the gravy. Less flour and oil (¼ cup each instead of ½ cup) will make less roux so the gravy should not get as thick. Use the Dutch oven's lid to regulate the thickness: keep the lid on to curtail thickening, or remove the lid completely or partially to thicken the gravy.
Yes, the roux can be made with butter or bacon grease. Use the same quantity as the vegetable oil.
Use a dry white table wine, one that you would drink yourself. I usually use dry vermouth and never use "cooking wines". Besides dry vermouth, a couple of options are Chardonnay and Sauvignon Blanc. You could also substitute dry sherry (this will affect the flavor profile a bit) for the dry white wine (1 for 1) or white wine vinegar (1 part dry white wine to ½ part white wine vinegar).
Here’s What You Do
First...you have a beer. The key to no-angst cooking is mise en place, which includes preparing the cook, the ingredients, and the equipment. Start with a beer to read the recipe from start to finish. This brief respite will give you an understanding of what you'll need and what you will do with each ingredient.
Mise en place
Gather your ingredients and equipment and prep everything before you start cooking.
- Chicken: Cut the chicken into serving pieces and sprinkle them with kosher salt, ground pepper, and a light dusting of Creole seasoning. Set the chicken aside.
- Remaining ingredients: Chop the Trinity (yellow onion, bell pepper, and celery) and place them in the same prep bowl. Chop the green onions, and parsley, then smash and chop the garlic. Measure all the other ingredients including the wine and stock. Combine the Herbs and Spice Blend in a small bowl.
The First Layer of Flavor
What happens in this step? Depth of flavor is built in layers, each adding flavor and color that contribute to the final dish. We extract some chicken flavor before adding the next layer with a light brown roux, the Trinity, garlic, and Herbs and Spices. Here's how to build this flavorful foundation for the gravy.
- Dredge the seasoned chicken pieces in the AP flour, shake off the excess, and set these aside. Place a Dutch oven over medium heat and brown the chicken pieces in hot oil, turning often to get a good sear on all sides. Do this in batches, if necessary
- As they brown, remove the chicken pieces to a baking sheet and set it aside. Place the baking sheet in a warm oven (170 degrees Fahrenheit). Make sure to catch all the juice that will accumulate.
Lagniappe Tip: Set the heat to medium but give it enough time for the oil to get hot. You are looking for around 350 degrees Fahrenheit which can be reached with medium heat if given the time. This will make the heat easier to control so that you don't scorch the chicken or the roux.
- Maintaining a medium heat, add the vegetable oil to the Dutch oven. When it's shimmering, add the AP flour. Whisk or stir constantly until a medium roux develops, about 8 minutes. If the roux is browning too fast, simply remove it from the heat
- To the roux, add the Trinity and saute for another 8 minutes, stirring often until the onions are softened and translucent.
- Add the garlic and the Herb and Spice Blend (without the Bay Leaves) to the roux mixture. Stir constantly until aromatic which will only take about 2 minutes
Make the gravy
What happens in this step? Stock is added to the first layer of flavor, helping to integrate the flavors and seasonings. This provides an environment in which to cook the chicken.
- Add 4 cups of Chicken Stock to the roux mixture, 1 cup at a time. Stir or whisk the stock constantly, incorporating all ingredients before adding more stock. Reserve the remaining stock to be added later if the gravy is too thick.
- Increase the heat to high. Bring the gravy to a low boil, then reduce it to a moderate simmer. Maintain this simmer for about 5 to 10 minutes.
Lagniappe Tip: Out of the total 5 cups of stock, add only 4 cups at this time, reserving the rest in the event the gravy becomes too thick as it cooks.
Smother the Chicken
What happens in this step? The chicken is added to the gravy and slowly cooked until it’s almost falling apart and the flavors are incorporated.
- After the gravy has simmered for 5 to 10 minutes, increase the heat and add the chicken back to the Dutch oven. Return the gravy to a boil before reducing the heat to a low simmer. Cover the Dutch oven and slowly simmer for about 45 minutes or until the chicken is falling off the bone. Make sure to stir regularly so the chicken does not stick.
- Remove the cover and add the green onions, parsley, and butter to the Dutch oven. Slowly stir and simmer uncovered until the butter is completely melted and mixed into the gravy. Allow the Smothered Chicken to rest for 10 minutes before serving.
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Serving Suggestions
After resting the Smothered Chicken for about 10 minutes, this is traditionally served over long-grain rice. This dish is also great with garlic mashed potatoes, grits, or wide pasta noodles, like egg noodles.
Some great side dishes for Smothered Chicken are Creole Green Beans, Brabant Potatoes, Cajun Stuffed Potatoes, and Macaroni and Cheese.
Smothered Chicken is a great dish to serve family-style. Place a large bowl of the Smothered Chicken on the table, and pass the rice!
This is also the perfect Main Dish to bring to a covered-dish dinner, an ailing neighbor, or the Book Club luncheon. It's great for a group and you can bet everyone will love it!
Leftover Tips
Smothered Chicken is a great leftover meal. For optimal results:
- The key to safe leftover storage in the fridge or the freezer is a freezer-ready, airtight container or a vacuum-sealed bag.
- You can safely store leftovers in the refrigerator for 3 to 4 days, or in the freezer for 4 to 6 months.
- Leftovers should be packaged within two hours of cooking.
- Allow the Smothered Chicken to cool to room temperature before refrigerating or freezing.
- All frozen Smothered Chicken should be defrosted overnight in the refrigerator.
- The best way to reheat leftover Smothered Chicken is in a Dutch oven or saucepan on the stovetop over medium heat until completely warmed through. You can also use a microwave to reheat leftovers but make sure not to heat it too long.
- The leftover gravy may be very thick. Add some chicken stock or water while reheating the chicken.
In the mood for more Creole and Cajun Chicken dishes?? Check these out:
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Yeah You Right!
Publishers Note: This article and recipe were originally published in March 2021. I am republishing it now with improved search capability, and improved step-by-step instructions with photos.
Recipe
Cajun Smothered Chicken
Here's What You Need
- 1 chicken cut up into pieces - about 4 pounds-see Notes
- ½ cup AP Flour plus some for dusting the chicken
- ½ cup vegetable oil plus some to brown chicken
- 2 cups yellow onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 3 tablespoons garlic smashed and roughly chopped
- 1 cup dry white wine
- 5 cups chicken stock in-all; see Notes
- 1 cup green onions about 1 bunch, chopped
- ¼ cup parsley chopped
- 2 tablespoons butter
Herb and Spice Blend
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thymes
- 1 tablespoon Creole seasoning plus some for chicken
- ½ teaspoon cayenne pepper optional
- 1 teaspoon kosher salt plus some for chicken
- ½ teaspoon ground black pepper plus some for chicken
- 2 bay leaves
Here's What You Do
- Cut the chicken into serving pieces and sprinkle with Creole seasoning, kosher salt, and ground pepper, set aside.
- Coarsely chop the yellow onion, bell pepper and celery; and place all in the same prep bowl. Smash the garlic; measure all the other ingredients, set aside.
- Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
- Dredge the seasoned chicken pieces in AP flour, and shake off the excess. Brown the dusted chicken in the hot oil, turning the pieces often to brown on all sides (about 4 minutes on each side). This should be done in batches so you don't overcrowd the pan. Remove the chicken and set it aside.
- Maintaining a medium heat, add ½ cup of vegetable oil to the Dutch oven. When the oil is shimmering, add ½ cup of AP flour. Stir or whisk constantly to make a medium roux (peanut butter color); about 8 minutes.
- Add the Trinity (yellow onions, bell peppers, and celery) to the roux and mix to coat all of the vegetables with the roux. Cook for about 8 minutes, stirring often until the onions are softened and beginning to get translucent.
- Add the garlic and the Herb and Spice Blend (without the Bay Leaves). Stir to combine and simmer until aromatic; about 2 or 3 minutes.
- Deglaze the bottom of the Dutch oven with about ½ cup of the white wine, making sure to mix all the fond into the gravy. Add the remaining wine and mix well. Simmer the wine for about 5 minutes.
- Increase the heat to high, then slowly add 4 cups of the chicken stock, 1 cup at a time; reserve the remaining stock to add later if the gravy is too thick.
- Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
- Add the bay leaves and maintain a medium boil for about 5 to 10 minutes, uncovered, stirring occasionally.
- Add the chicken back to the Dutch oven. Stir to coated all the chicken with the gravy. Once the gravy returns to a boil, reduce heat to a low simmer and cover.
- Simmer for about 45 minutes or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
- Add the green onions, parsley, and butter to the Dutch oven. Stir to combine and simmer for another 15 minutes or until the butter is melted into the gravy. Allow the Smothered Chicken to rest for 10 minutes, then serve immediately.
Recipe Notes
Leftover Smothered Chicken will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Suzi S.
Second recipe of yours ive tried! Very good! "A" beer became maybe 3-4 for the length of time! (Ok maybe 5 lol) NO salt creole seasoning is best for this and the pork chop recipe! I weirdly did have to thicken this at the end. *cornstarch slurry.
But very very good!! Thank you!
Sweet Daddy D
Thanks, Suzi. I appreciate you giving it a try and glad you liked it. Have another beer!
Rudy Landry
I have had smothered chicken in a brown gravy that is made by caramelized sugar...do you have experience ot knowledge of this process and can you elaborate on it for me.
Sweet Daddy D
Hey, Rudy. I don't have any experience (yet) in using a sugar roux. It's very interesting, thou. I believe you would use equal parts oil and sugar over high heat. Don't stir the sugar but let it get very brown, being careful not to burn it. From there you would add your vegetables, like the Trinity. Cook it down, then add the protein (like chicken in this recipe) and stock. I've heard that its also used in Oriental cuisines, but I haven't researched it much. I'm sure its something that would take some practice. Thanks for the question.
Ellie
This is absolutely delicious! We don't have alcohol in the house so I used some cream instead and it turned out amazing. Our whole house smells incredible! Waiting for the chicken to simmer was torture! I've already shared the recipe with several friends and this is going in the weekly rotation.
Sweet Daddy D
Ellie...Yeah You Right! Thanks for giving my recipe a try. I'm thrilled that you liked it enough to share!
Peggy
I grew up eating and later learning to make Smothered Chicken. Never made a roux, just browned my chicken pieces, seasoned with Cajun seasoning, then add sliced onions, some chicken broth, put the lid on and let it cook. The gravy was very light, not thick. We ate it on toast. I would have to cook a pot of rice for my husband with some sort of vegetable.
I usually reserve the roux for my chicken stew.
Sweet Daddy D
Hey, Peggy. Thanks for the comments. I tried to touch on that on the article. You can do the traditional roux, like in my recipe, or you could add the flour after you brown the trinity, or just skip it all together. Without the roux, get your color from browning the chicken and the Trinity. Its all good. Thanks for reaching out. Let me know what you think if you give it a try.
Gigi Fornerette
Absolutely delicious. Just like when I was growing up!!! I'm sooo glad I found this recipe. Thank you, thank you, thank YOU~~~!!!!
Sweet Daddy D
Thanks so much, Gigi! When a recipe can connect to our family or childhood, that is the highest compliment! Enjoy
kimberly
authentic cajun cuisine!!! I've been looking for this recipe !
Sweet Daddy D
Thanks, Kimberly. Enjoy!
Tony
A good friend’s wife cooked some smothered chicken a few months ago that was out of this world (her beat up Magnalite pots/pans did their job). I’ve been craving smothered chicken ever since.
Your recipe is great! The chicken was phenomenal (terrific, full flavor). I’ll admit the wine threw me for a second, but I elected to follow the recipe exactly as written (rare for me).
It is true that no people domestically are as fanatical about their ownership and posture around food than folks from Louisiana (Cajun or Creole). The French, Mexicans and Nigerians are pretty passionate as well.
In all cases, I would offer that simply renaming your recipe “Louisiana Smothered Chicken” eliminates any heartache around authenticity and appropriation. It then is simply your unique take on smothered chicken.
Thanks for taking the time, care and good spirit to share your recipe. I found it randomly on the internet and it looked to be what I was after.
Thanks again!
Sweet Daddy D
Tony...thanks for the thoughtful comments. I really appreciate you giving the recipe a shot and I'm thrilled you liked it. I find the discussion of the cultural aspects of food to be interesting and enlightening; that's part of the reason I do what I do. People of South Louisiana are definitely passionate about their food (as are other cultures). The fastest way to get in an argument is to tell a Cajun or Creole cook what to put and what not to put in their recipes. The culinary history of this region is extremely interesting but seen through today's lens, subregional variations will sometimes blur the lines between Cajun and Creole. That's part of the fun!
Thanks, Tony. Keep cooking!
Katherine Horton
Well I followed your directions exactly. Opened a summer Shandy, read the directions, and prepped everything!! Got it all together in the pot and beer number 2 while waiting for the chicken to simmer and cook. This was fantastic!! Even my 2 yr old granddaughter ate it up!! Thanks again for another fantastic recipe!!
Sweet Daddy D
Yeah you right, Katherine! Thanks for reaching out, so glad you, and especially your grandaughter, liked it. Hopefully, she'll be making it for her grandkids! Isn't it easier when you prepare yourself and prepare the ingredients beforehand? Thanks so much for the great review.
Derek Dunbar
Made your recipe tonight and it's exactly what I was looking for in a Smothered Chicken recipe! I don't care if it's called Cajun/Creole/Southern/Whatever Smothered Chicken recipe. It packs a ton of flavor and reminds me of the smothered chicken that my grandma use to make when I stayed with her over the summers in south Alabama. This recipe is a keeper for me and I look forward to making it again!. I'll be cooking more of your recipes in the future. Thanks!
Sweet Daddy D
Thanks, Derek. I am really glad you tried the recipe and loved it. I appreciate you reaching out with such kind remarks.
Micah C
This is a very good recipe. Not Cajun but very good in taste. Smothered chicken in most of Acadiana would not include a roux. You are right. Asyou get to Parishes closer to New Orleans, you may find variations but by in large, roux would not be in the recipe. Roux is used far less in Cajun cooking than one may think. The color and unique flavor in a true Cajun smothered chicken comes from browning the chicken. Using the easy method of roasted chicken could never give off the type of flavor or color as a raw chicken that is deeply brown, borderline burnt but not burnt. It is a technique that is as Cajun as you will find. It is the most common way of cooking in Acadiana. Whether round steak, pork chops or smothered chicken, browning is the place to get that one of a kind flavor.
Sweet Daddy D
Hey, Micah. Thanks for that interesting comment. Building flavor step by step, as you describe, is the key. One reason I love learning about Cajun (and Creole) Cuisine is learning about the variations. The method you describe sounds very traditional and I would love to learn more about it. It's likely you don't use printed recipes, but if you have some resources you can share ([email protected]), I'd love to add them to my research. Thanks for reaching out!
Michael W.
Going to make this soon. It has to be extremely delicious. I will inform you when. Thx for a great site and recipes.👍🏻👍🏻👍🏻
Sweet Daddy D
Yeah you right, Michael. Thanks!
Thogar
If anything this is Creole smothered chicken, it is not authentic Cajun at all.
Cajun here who's eaten smothered chicken made by at least a dozen different people while growing up and cooked it countless times myself. Never, ever in any of those instances did a real Cajun ever use basil, oregano, thyme, or bay leaves in their recipe.
First, as a classic Cajun dish it would never have most of those herbs in it. Salt, black pepper, cayenne - that's it, unless you might be in the mood to also add garlic and/or onion powder.
If you toss in those herbs (and wine!) into your smothered chicken any Cajun tasting it would calll you a couillion for adding Italian & seafood seasonings to chicken. My French-speaking, ESL Cajun grandmother would chase you with a large, wood spoon for making such a mistake and for inaccurately appropriating our culture.
Those not-really-Cajun additions sound like a Creole cook trying his hand at Cajun cooking and habitually adding Creole-common herbs. I'm sure, like gumbo with tomatoes (not Cajun, not ever), some not-Cajuns will find it appealing, but it is not authentic. And most Cajuns in Acadia Parish, where I was born, grew up, live, and learned to cook some 50 years ago, would tell you your smothered chicken is okay, but someone messed up the seasoning, a lot. (I mean, especially basil, oregano and bay leaf?! Are you serious? This isn't a seafood boil or even a seafood dish)
I'm sure your recipe is tasty to some, but it is most decidedly not authentic enough to have the name "Cajun" attached to it and is, in fact, something of an insult to a culture that appreciates its food as much as, or more than, any other culture in history.
Please stop destroying our heritage with inauthentic recipes. We've faced enough diaspora over the centuries and you're making it harder to showcase true Cajun culture by your well-meaning, but erroneous misrepresentation of it. Stick to Creole or check with some real Cajuns west of the Atchafalaya before publishing a "Cajun" recipe. Your Creole is showing and it's only a bad thing when you try to pass it off as Cajun and a Cajun sees it. The rest of the internet will, pardon the pun, eat it up, but that doesn't detract from the fact that this recipe is INauthentic.
I appreciate what you're trying to do here, but try to check your Creole at the door before you enter a Cajun kitchen and we'll all be better off for it. Thanks.
Sweet Daddy D
@thogar...how do you really feel?? Express yourself, let it out!! Just kidding, my friend.
I appreciate you reading the article and recipe. I also appreciate your feeling strongly enough to comment. Honestly, you make some valid points. I have a very similar ongoing conversation with my mother-in-law who does not care for my use of so many herbs. Her tastes are rooted in her upbringing on the German Coast when her Mother and Grand Mother did not use many herbs at all. Thank goodness she hasn’t chased me around with a large, wooden spoon yet, although she did gift me a large wooden spoon she’d had for years and I love it. She probably does call me a couyon, but only under her breath!
I love this topic. Your comments about the "Creole" in my cooking aren’t far off the mark. Obviously, you're a pretty astute observer of Cajun cuisine. I agree that a very authentic Cajun recipe originating decades ago and passed along through generations would never use as much or the types of herbs that I typically use. I also believe that in the heart of Cajun country, like your home in Acadia Parish, that is particularly true even today. But as we move east into areas like Lafourche and Terrebonne Parishes, as a reference, different influences may be reflected today. The line between Cajun and Creole is not as distinct as it was a century or more ago (although that may be less true in Acadiana). The influences of people like Chef Paul Prudhomme have something to do with that. Although he has deep roots in pure Cajun cuisine, his interpretation evolved as his meteoric rise brought Cajun cooking to many people around the world. His style of Cajun cuisine includes lots of herbs and spices, which ironically, he mastered in a Creole restaurant! Bottom line, I agree with you, @thogar, there’s a tendency for Creole influences to show in my Cajun offerings.
What defines Creole is much broader than what defines Cajun, in my opinion. To me, it’s all about learning and sharing and I’m always interested in learning more about authentic Cajun cuisine from "real Cajuns west of the Atchafalaya". Email ([email protected]) me some recipes you consider authentic, I want to learn more about your culinary heritage. While I try to develop recipes for 2021, the more authentic the roots are, the more valuable the experience will be. (I’m also interested in learning more about the roots of Creole cuisine, but that’s a different discussion).
Thanks for reaching out, I appreciate your insights. Try one of my recipes, adjust it the way you think it should be adjusted. You won’t forfeit your Real Cajun Card, I promise!
Randy J Wykle
I can not find how much butter and green onion are supposed to be used.
Sweet Daddy D
Shoot, Randy. Somehow those ingredients got cut off the recipe cards, Thanks for pointing that out. Use a bunch (about 1 cup) of green onions, 2 tablespoons of butter, and up to 1/4 cup of parsley. I appreciate you letting me know, I will update the recipe card right away. Thanks, and if you try the recipe, let me know what you think.