Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
3
-
3
-
1
-
2
-
1
-
1
-
1
-
2
-
2
-
4
Directions
Drunken Smothered Chicken, 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!, 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
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Steps
|
1
Done
|
Season Your Chicken Pieces With Half the Creole Seasoning. |
|
2
Done
|
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
Done
|
Take Out of Skillet and Set Aside on Plate or in Dish. |
|
4
Done
|
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
Done
|
Add Chicken Stock Slowly and Stir Until Incorperated and It Begins to Thicken. |
|
6
Done
|
Return Chicken to Pot and Add the Rest of the Creole Seasoning, Garlic, Black and White Pepper, White Wine, Thyme and Bay Leaves. |
|
7
Done
|
Bring to a Boil and Then Let Simmer on Low Covered For 30 Minutes. |
|
8
Done
|
Add Heavy Cream and Hot Sauce. Stir and Taste. May Need a Little Kosher Salt to Taste. |
|
9
Done
|
Bring to a Boil Again, and Let Simmer on Low For Another 20 Minutes. |
|
10
Done
|
Serve Over White Rice. |
|
11
Done
|
Goes Great With French Bread and White Wine. |
|
12
Done
|
People Say "but, There Are Bones in There!". |
|
13
Done
|
but I Believe That's the Secret to the Amazing Flavor. |
|
14
Done
|
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. |
