Drunken Smothered Chicken

Drunken Smothered Chicken created by kellychris

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!

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.
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"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!"

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  1. 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.
  2. kellychris
    Drunken Smothered Chicken Created by kellychris
  3. Dr. Jenny
    This makes a very flavorful sauce (very plentiful as well, so make lots of rice!). I made no modifications to the ingredients list or the instructions, with the exception that we had to add quite a bit of cornstarch as we had a lot of difficulty getting our sauce to thicken up. We served over jasmine rice. Overall, we enjoyed the dish. Thanks!
  4. Charmie777
    This was good! I loved the smell of the sauce is it was cooking. I used all chicken thighs, and I thought it came out too greasy for me. But it was good over rice!!
  5. Mandy
    I made this last night but did change it just a little. I used diced thigh fillets and threw eveything in the crockpot, didn't have celery so added carrot as well as some mushrooms I had in the fridge. I used cajun spice as I couldn't get creole and added the cream & hot sauce towards the end of cooking but scaled it down to reduce the heat. It didn't thicken as I would have liked in the crockpot so I also added some cornflour with the cream to bulk up the sauce a bit. Great tasting dish that's super easy when you cheat & use the crockpot like me. Thanks for posting!

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