Chicken Saute a la Creole
Submitted by UnclePonto
Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.
YIELD
10 servingsPREP
10 minCOOK
55 minREADY
1 hrsThis is Creole cooking at its most honest. A whole chicken cut into pieces, dredged in seasoned flour, browned until golden in a skillet, then simmered low and slow in a sauce built from sieved tomatoes, green bell peppers, onions, garlic, and basil.
Browning the chicken first is what gives this dish its backbone. That golden crust from the flour locks in flavor, and the drippings left behind in the pan become the foundation for the sauce. Saving those drippings to saute the onions and peppers means nothing gets wasted.
Sieved tomatoes give the sauce a smooth, velvety texture instead of the chunky stew you’d get from diced. After 30 to 40 minutes of covered simmering, the chicken is fall-off-the-bone tender and saturated with that Creole tomato flavor.
Serve this over steamed rice to soak up every drop of that sauce.
Kitchen Tips
- Use a shaker bag to coat the chicken evenly. It’s faster and more consistent than dredging by hand.
- Brown the chicken in batches if needed. Crowding the skillet drops the oil temperature and you get steamed chicken instead of a crispy crust.
- Keep the simmer low and gentle. A hard boil toughens the meat and breaks down the sauce too fast.
- Stir the sauce occasionally to prevent sticking on the bottom.
Variations
- Add a dash of cayenne pepper or hot sauce to the flour dredge for a spicier Creole kick.
- Stir in sliced okra during the last 15 minutes of simmering for a more traditional Louisiana touch.
- Use bone-in thighs instead of a whole chicken for richer, more forgiving dark meat.
Ingredients
Directions
Cut chicken into serving size pieces, put flour, salt and pepper into a shaker bag and evenly coat chicken.
Heat oil in a skillet over medium heat and brown the chicken evenly.
When chicken is browned remove and set it aside keeping it warm.
Pour off 2 tablespoons of chicken drippings.
Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender.
Add tomatoes, garlic and basil. Stir in chicken and cover.
Simmer 30 to 40 minutes or until chicken is tender.
Stir sauce occasionally.
Comments



