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.
- 1 chicken broiler-fryer chicken, cut up
- 1 tablespoon creole seasoning
- 1 teaspoon cracked black pepper
- 1⁄2 teaspoon white pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 large white onion, chopped
- 2 large garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 4 cups chicken stock
- 2 cups white wine
- 1 cup heavy cream
- 2 teaspoons louisiana hot sauce
Directions See How It's Made
- Season your chicken pieces with half the creole seasoning.
- Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
- Take out of skillet and set aside on plate or in dish.
- 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.
- Add chicken stock slowly and stir until incorperated and it begins to thicken.
- Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
- Bring to a boil and then let simmer on low covered for 30 minutes.
- Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
- Bring to a boil again, and let simmer on low for another 20 minutes.
- Serve over white rice.
- Goes great with french bread and white wine.
- People say "But, there are bones in there!".
- But I believe that's the secret to the amazing flavor.
- 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.