Creole Braised Chicken
Chicken braised in a creamy Creole sauce is the kind of home-style cooking that makes weeknights special. It’s quick, simple, satisfying, and packed with Louisiana flavor. Serve it with pasta or rice, topped with plenty of the flavorful braising liquid.
Prep Time:
12 mins.
Cook Time:
35 mins.
Yield:
4 Servings
Ingredients
- 2 tablespoons olive oil
- 8 chicken thighs
- 1 tablespoon Southern Made Creole Seasoning
- ½ cup chopped red onion
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth, low sodium
- ½ cup Blue Plate Mayonnaise
- 2 cups fresh baby spinach
- 2 tablespoons fresh lemon juice
- 1 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- Fettuccine or rice, for serving
Directions
- Heat a large Dutch oven over medium heat and add the olive oil. Season the chicken thighs with the Creole seasoning and add them skin side down to the hot pan, in batches if necessary. Cook for 3 minutes per side or until golden brown.
- Transfer the chicken from the pan to a platter. Add the onion and garlic to the pan and cook until fragrant, about 2 minutes. Add the white wine and chicken broth and bring to a simmer. Stir to scrape up any browned bits from the pan. Transfer the chicken back to the pan and cover. Cook for 20 to 25 minutes over medium-low heat.
- Remove the chicken from the pan. Add the mayonnaise to the liquid in the pan and whisk until fully incorporated. Add the spinach and stir until wilted. Add the lemon juice, half of the parmesan cheese, and the parsley and stir until combined.
- Serve the chicken over pasta or rice and spoon the sauce over the top. Garnish with the remaining parmesan cheese.
