Go Back
+ servings

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 Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Main Dish
Cuisine: Cajun
Keyword: Smothered Chicken
Servings: 8 Servings
Calories: 495kcal

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
  • 1 large yellow onion chopped
  • 1 medium bell pepper chopped
  • 2 stalks celery chopped
  • 5 cloves garlic smashed
  • 1 cup dry white wine
  • 5 cups chicken stock see Notes
  • 1 cup green onions about 1 bunch, chopped
  • ¼ cup parsley chopped
  • 2 tablespoons butter

Herb and Spice Blend

  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thymes
  • 1 tablespoon Creole seasoning
  • 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 kosher salt and ground pepper, set aside. See Notes
  • Coarsly cop the yellow onion, bell pepper and celery and place all in the same prep bowl.
  • Smash the garlic; measure all the other ingredients; mix the wine and stock together, set aside.
  • Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
  • Dredge seasoned chicken pieces in AP flour, shake off the excess and brown in the hot oil. Turn the pieces often to brown on all sides without burning. This can 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, about 8 minutes. See Notes.
  • Add the Trinity to the roux and mix together 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 wine-stock, making sure to mix all the fond into the gravy.
  • k. Next, slowly add about 5 cups of the wine and chicken stock about 1 cup at a time; reserve the remaining liquid to add later if the gravy is too thicj.
  • Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
  • Once all the liquid is mixed into the roux, increase the heat to high.
  • Add the bay leaves and maintain a medium boil for about 5 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 1 hour or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
  • About 15 minutes before the chicken is done, add the green onions, parsley and butter to the Dutch oven. Stir to combine and simmer until finished.
  • If you want the gravy to be thicker, offset the lid while it simmers. If it is getting too thick, return the cover to the pot. Add the reserved stock if needed.
  • Serve over rice.


Can I use a Rotisserie Chicken for this?
Yes, that is a quick and easy way to make Smothered Chicken. Shred the white and dark meat into bite-size pieces, sprinkle with Creole seasoning and set aside. Follow the process for the recipe (without browning the chicken first). After the gravy has simmered covered for about 30 minutes, add the cooked, shredded chicken. Let the chicken pieces simmer in the gravy for about 15 minutes before you finish the gravy with the green onions, parsley and butter.
How many pieces of chicken should I cut up?
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 may want to cut the breasts in half so that you have 4 breast pieces instead of 2. This will help make sure all the pieces cook at the same pace.  
Can I use Homemade Stock?
Yes, homemade stock is great to use. Follow my recipe for Homemade Stock. Remove the chicken pieces after about 45 minutes and let it cool. Then pull the meat from the bones and sprinkle with Creole seasoning and set aside. You can return the bones and skin to the stock and simmer a while longer. Strain the stock and skim off any excess fat and set aside until needed. 
Why did my gravy get so thick?
The gravy thickens because of the roux and the long cooking time. Make sure to reserve some extra stock to add in case the gravy is thickening more than you want. Water will work if you don’t have more stock. Using less oil and flour (say ¼ cup each instead of ½ cup) will make a thinner roux, but it’s mostly the cooking time. Make sure to keep the lid on and the heat low while you simmer the chicken. Of course, if you want a thicker gravy, remove the lid or cock it partially open while simmering. 
How long will leftovers last?
Leftover Smothered Chicken can be held in the refrigerator for 3 to 4 days. It can also be kept in the freezer for 4 to 6 months. The key to safe leftover storage, either in the fridge or the freezer, is using an airtight container or a vacuum-sealed bag. Reheat on the stove or the microwave after defrosting overnight in the fridge. You may need to thin the leftover gravy with some stock or water as you reheat.
Are there options for vegetable oil?
Yes, the roux can be made with butter or bacon grease. Use the same quantity as the vegetable oil. 
What should this be served with?
Smothered Chicken is generally served over long grain rice. It is also great over wide noodles, like egg noodles. Some great side dishes for Smothered Chicken are Mac and Cheese, Creole Green Beans, Brabant Potatoes and Cajun Stuffed Potatoes.


Calories: 495kcal | Carbohydrates: 19g | Protein: 24g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 713mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1292IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

This recipe came from www.firstyouhaveabeer.com.