Creole Whole Baked Chicken Recipes

Creole chicken, also known as smothered chicken, is a fairly easy recipe to make, but it does take some time and patience in order to complete it to perfection.This recipe can be made in a baking dish, but making this recipe in a cast-iron dutch oven gives the chicken a deep, rich flavor.

Things You'll Need

• 3 to 4 pound whole chicken 2 tablespoons butter 1 medium onion, chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme 1 bay leaf 1 10.5 ounce can of chicken broth 2 tablespoons flour 1/4 cup water 2 large tomatoes, diced 1 green bell pepper, diced 1 red pepper, diced 1 yellow pepper, diced 7 quart cast-iron dutch oven 4 cups cooked rice

Instructions

Creole Whole Baked Chicken Recipe

1. Saute the onions. Over the stove, saute the butter and onions in the dutch oven. Add thyme and a bay leaf and stir continuously over medium heat until onions are golden brown. Remove from heat.

2. Prepare the chicken. Wash the chicken thoroughly with cool water. Sprinkle the chicken with salt and pepper and place it on top of the onions in the dutch oven. Bake at 350 degrees for an hour, or until the chicken is fully cooked.

3. Remove the chicken from the dutch oven and place the pot on the stove, again at medium heat.

4. Make the gravy. In a separate bowl, combine the four and water. Stir until a smooth paste forms. Pour the can of chicken broth into the dutch oven and add the flour paste. Bring the mixture to a boil, stirring continuously until thickened.

5. Add the vegetables. Reduce the gravy to a low simmer and add the tomatoes and peppers. Return the baked whole chicken to the pot and cover. Simmer for 15 minutes or until the vegetables are tender. Serve over rice.

Tips & Warnings

• A whole chicken is completely cooked when the internal temperature reaches 190 degrees.