Cajun Smothered Chicken
Chicken smothered slowly in a rich, roux-based gravy and the traditional Cajun Trinity and spices until it falling off the bone.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
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.
Notes
Read my article Cajun Smothered Chicken for more detailed instructions, step-by-step photos, FAQ, Hints and Tips, substitutions, and serving suggestions.
Cut the breasts in half so that all the pieces are relatively the same size. You can also use pre-cut chicken.
Substitute store-bought rotisserie chicken, or boneless-skinless chicken in place of raw chicken. Use homemade stock in place of commercial stock. Substitute the same quantity of butter or bacon grease for the vegetable oil. Use a dry white table wine, like dry vermouth, chardonnay, or sauvignon blanc. Stay away from "cooking wines".
To thin the gravy, add extra stock, wine, or even water. To thicken the gravy, remove the lid or offset it to partially open while the gravy simmers.
Leftover Smothered Chicken will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.
Leftover Smothered Chicken will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.
Nutrition
Calories: 319kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 556mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1357IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg
