Drunken Smothered Chicken

READY IN: 1hr 30mins
Recipe by graniteangel

What can I say? Another southern inspired recipe! It's close to what I had down in NOLA, but I put my own spin to it. I love the flavor the wine and the garlic give it. VERY RICH, but VERY worth it!

Top Review by kellychris

I used 3 leg quarters for my family of 3, but kept everything else the same (I have LOTS of leftovers!!).I browned the chicken, then sauteed the vegetables and dumped everything in a crockpot. My DH thought it smelled like gumbo while it was cooking, but it tasted different. To me, it had a "strange" 1st taste, but then it just got better and better(I'm not a big wine drinker so maybe I'll use chicken stock next time). We all finished our plates so that's always a good sign!! Thank you- made for the French Forum Herb of the Month- bay.

Ingredients Nutrition

Directions

  1. Season your chicken pieces with half the creole seasoning.
  2. Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
  3. Take out of skillet and set aside on plate or in dish.
  4. Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
  5. Add chicken stock slowly and stir until incorperated and it begins to thicken.
  6. Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
  7. Bring to a boil and then let simmer on low covered for 30 minutes.
  8. Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
  9. Bring to a boil again, and let simmer on low for another 20 minutes.
  10. Serve over white rice.
  11. Goes great with french bread and white wine.
  12. People say "But, there are bones in there!".
  13. But I believe that's the secret to the amazing flavor.
  14. You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.

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