Drunken Smothered Chicken

Recipe by graniteangel
READY IN: 1hr 30mins




  • 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.