Piquant Creole Chicken

Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad.
 

Piquant Creole Chicken with Chicken Fillets
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Ingredients
  1. 1/2 cup plain flour
  2. 1 tablespoon Cajun Spice Mix
  3. [Optional] 1 teaspoon sweet paprika - include here if absent from your Cajun Spice Mix
  4. [Optional] 1 teaspoon dried thyme, marjoram or sage
  5. [Optional] 1 teaspoon salt
  6. [Optional] 1/4 teaspoon black pepper
  7. [Optional] 1/8 teaspoon allspice
  8. 6 chicken breast fillets
  9. 1/3 cup vegetable oil
  10. 60 grams butter
  11. 1 serving Creole Sauce - use any excess flour to thicken the sauce
Instructions
  1. Mix flour, herbs and spice in a bag
  2. Dust the chicken with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)
  3. Heat the oil and butter in a frying pan
  4. Cook chicken until tender inside and crisp on the surface
  5. Serve the chicken smothered in Creole Sauce next to the carbohydrate and salad
Adapted from Kelly (1993) and Passmore (1992)
Adapted from Kelly (1993) and Passmore (1992)
Balagan Recipes http://balaganrecipes.info/
Piquant Creole Chicken using Chicken Pieces on Hob
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Ingredients
  1. 1/2 cup plain flour
  2. 1 tablespoon Cajun Spice Mix
  3. [Optional] 1 teaspoon sweet paprika - include here if absent from your Cajun Spice Mix
  4. [Optional] 1 teaspoon dried thyme, marjoram or sage
  5. [Optional] 1 teaspoon salt
  6. [Optional] 1/4 teaspoon black pepper
  7. [Optional] 1/8 teaspoon allspice
  8. 1.2 kg chicken pieces
  9. 2 tablespoons vegetable oil
  10. 2 cups white wine
  11. 1 serving Creole Sauce - use any excess flour to thicken the sauce
Instructions
  1. Mix flour, herbs and spice in a bag
  2. Dust chicken with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)
  3. Heat oil in a frying pan
  4. Brown the chicken
  5. Add wine and Creole Sauce to pan.
  6. Cover and simmer on low heat until chicken is tender (~ 1-1 1/2 hours)
Notes
  1. This variation on Creole Chicken uses chicken pieces not breast fillets, and as a consequence you have to cook it for longer.
Adapted from Kelly (1993) and Passmore (1992)
Adapted from Kelly (1993) and Passmore (1992)
Balagan Recipes http://balaganrecipes.info/
Piquant Creole Chicken using Chicken Pieces in Oven
Write a review
Print
Ingredients
  1. 1/2 cup plain flour
  2. 1 tablespoon Cajun Spice Mix
  3. [Optional] 1 teaspoon sweet paprika - include here if absent from your Cajun Spice Mix
  4. [Optional] 1 teaspoon dried thyme, marjoram or sage
  5. [Optional] 1 teaspoon salt
  6. [Optional] 1/4 teaspoon black pepper
  7. [Optional] 1/8 teaspoon allspice
  8. 1.2 kg chicken pieces
  9. 2 tablespoons vegetable oil
  10. 1 serving Creole Sauce
Instructions
  1. Preheat oven to 180° C
  2. Mix flour, herbs and spice in a bag
  3. Dust chicken with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)
  4. Heat oil in a casserole dish on the hob
  5. Brown the chicken in the casserole dish
  6. Transfer disk to the preheated oven.
  7. Bake at 180° C for 45 min.
  8. Pour Creole Sauce over the chicken.
  9. Bake until done (~ 10-15 min)
Notes
  1. This variation of Creole Chicken is a casserole in the oven.
Adapted from Kelly (1993) and Passmore (1992)
Adapted from Kelly (1993) and Passmore (1992)
Balagan Recipes http://balaganrecipes.info/
 

References

Kelly, D. (1993). Creole and Cajun Cooking. Australia: Ken Fin Books.

Passmore, J. (1992). Step-by-Step Cajun Cooking. Sydney: Murdoch Books.

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