Smothered Chicken

Vicki Butts (lazyme)


Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be seen as a form of stove-top braising. This ensures that it will be tender and flavorful.


★★★★★ 3 votes

20 Min
2 Hr
Stove Top


  • 1
    3-lb fryer
  • ·
    salt and pepper, to taste
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1 c
    chopped onions
  • 1 c
    chopped celery
  • 3 clove
    garlic, chopped
  • 1/2 c
    green onions, chopped (reserve tops to garnish)
  • 1 small
    bell pepper, chopped
  • 1 c
    mushrooms, chopped
  • 1 qt
    water or chicken broth

How to Make Smothered Chicken


  1. Cut fryer into serving pieces and season with salt and pepper; set aside.
  2. In a heavy pot, make roux using oil and flour. Cook until brown about 15 to 20 minutes.
  3. Add onions, celery, garlic,and bell pepper.
  4. Sauté about 15 minutes.
  5. Add chicken and stir well. Simmer approximately 20 minutes.
  6. Add water, mushrooms and green onion tops.
  7. Cover and let simmer for approximately 1 hour. Season to taste.

Printable Recipe Card

About Smothered Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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