Creole chicken. Spicy, creamy, a little bit rich. Satisfying. Maybe not what jumps to mind when you think comfort food but satisfying in a way only a fricassee can be.
This is a dish that isn’t too fiddly. Measurements don’t need to be that precise. Leave your measuring spoons and cups in the drawer and just cook. Live a little. You’ll surprise yourself.
This creole chicken recipe uses a lot of creole seasoning. High salt content, pre-fab mixes like Tony Chachere’s are going to push you into ridiculously salty territory. You need to make your own. Sorry. Mine is a good, simple seasoning mix. Others will work fine – just modify the salt content accordingly.
Creole chicken is just simple cajun comfort food.
creole chicken
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Creole chicken works well with pan-fried gnocchi or, if you want to go for it, drop dumplings. If you make dumplings, increase the amount of stock by 1/2 cup and add them to the stock before you add the cream.
Ingredients
- 8 chicken thighs skin-on, bone-in
- 3 Tbsp neutral oil e.g. vegetable
- 1 cup chopped yellow onion
- 1 cup diced green pepper
- 1-1.5 Tbsp low salt simple creole seasoning plus enough to season the chicken
- 1 Tbsp flour
- 2 to 2 1/2 cups chicken stock
- 1/4 cup whipping cream
- salt to taste
Instructions
Full Recipes>>Creole chicken
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