Smothered Chicken, Creole Style

Smothered Chicken, Creole Style

1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley

Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it’s
spread out. Fold wings under to secure them.

Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.

Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a

Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.