Chicken in Creole Sauce

Submitted by papergoddess

"This recipe is loosely based on a Creole Sauce recipe from "The Joy of Cooking". I've tweaked it over the years. Hope you enjoy it."

 

• Ready In: 1hr 50mins
• Ingredients: 18
• Serves: 6

ingredients

• 2 1⁄2 lbs boneless chicken thighs or 2 1/2 lbs boneless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 celery rib, chopped (about 1/2 cup)
• 1⁄2 cup green pepper, chopped
• 2 garlic cloves, crushed
• 6 green olives, minced
• 1 (14 1/2 ounce) can tomatoes, crushed
• 1 cup beef broth
• 1⁄4 cup chili sauce
• 1 bay leaf
• 1⁄2 teaspoon thyme leaves
• 1 tablespoon parsley flakes
• 1 tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1 dash cayenne pepper (optional)
• 1 tablespoon dry sherry
• 1 slice ham (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up) (optional)

directions

1. Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
2. FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
3. Add tomatoes, broth, chili sauce and all other ingredients.
4. Bring to a simmer; Pour over chicken pieces.
5. Cover and bake@ 350F for 1 to 1 1/2 hours.
6. Serve over hot cooked rice.

Reviews

[HoneyBe78]

I was looking for something different to do with chicken, and this was a nice change. I didn't use the olives or the sherry, and I didn't have any crushed tomatoes on hand so I used spaghetti sauce and threw in a couple of handfuls of shredded carrots. Hubby and baby loved it- will make again.

 

[Gwen35]

I am rating this recipe only on the sauce, since that is what I was looking for. It was just about perfect. I omitted the olives and dry sherry (only because I didn't have any on hand), but did add about 2 Tbsp. white vinegar. I sauteed all the vegetables, added the rest of the ingredients and let simmer slowly for about 25 minutes. I served it with fillet of sole, and have enough in my freezer to dress up some meatloaf and perhaps veal cutlets. Thank you, Papergoddess - your sauce has a wonderful blend of flavors - just the right amount of tang and sweetness.

 

[~*Sarah*~]

General poll of dinner rating: 7 of 5. So we're going with 5 stars. Very yummy!

 

[Dreamgoddess]

This was a delightful recipe! The sauce was delicious with just the barest touch of heat from the cayenne. I served it over biscuits instead of rice. For myself, I added in extra cayenne to my serving as I like spicy foods. I did use the optional ham slice for some extra flavor, but omitted the olives (just a personal preference). Thanks for sharing this recipe!

 

[Jellyqueen]

Fantastic recipe. I love creole anything, and this one really measures up. I omitted the optional ham because I didn't have any on hand. I forgot to add the olives and left the dry sherry off on purpose. I used chicken tenders that I had cut into bite size pieces. I know it sounds like I made a lot of changes, but I really didn't. I can't imagine this recipe being any better. Thanks for the great recipe.