Each week this fall we’ll revisit a recipe from last year’s Joy the Baker Magazine with new tips, tricks and insights. The latest issue of my holiday magazine is currently available most places magazines are sold across the US and Canada and available online here! This week, let’s make Smothered Chicken Dinner. This smothered chicken recipe is an homage to the the great Cajun chef Justin Wilson.
I was first introduced to Louisiana’s own Justin Wilson by my boyfriend Will. He asked, without a hint of jest, if we were related. Sure – it’s entirely possible that two Wilsons who love to cook would be related but alas… we’re different Wilsons.
Will and I spent a lot of the early days in our relationship watching old Justin Wilson clips on YouTube before he thoughtfully bought be a vintage signed copy of Justin’s book. A version of this smothered chicken recipe was the first recipe I made.
Smothered chicken is a classic southern dish. When Cajuns and Creole’s talk about a smothered dish, they mean “covered” – a protein covered in stock or tomatoes, onions and garlic, wine and spice.
This is a super adaptable recipe inspired. The chicken quick marinades while vegetables are chopped. For ultra quick preparations you can pulse all of the vegetables in a food processor before sautéing. I invite you to add whatever you have on hand: a potato, a can of diced tomatoes. I love this dish as a mostly lazy Sunday supper with a slice of cornbread or an extra heap of buttery rice.
I love this dish served with Louisiana grown rice. Honestly – nothing makes more sense. I have a rice cooker that makes decent rice more than half of the time. My dear friend Jon Melendez taught me his grandmother’s way of making rice that doesn’t involve any exact measurements but does involve a heap of superstition. Thankfully my friend Timothy shared that me makes the best rice in the oven of all places. How To Cook Rice in the Oven.
However you get to good rice, get there. It’s a life skill.
If you’re into this smothered chicken, check out these other New Orleans inspired recipes here on Joy the Baker.Print
An easy and delicious southern dinner classic.
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons Louisiana hot sauce
- 4 tablespoons olive oil, divided
- 2 cups diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup chicken stock
- Salt and pepper to taste
- Cooked rice for serving
- Place chicken in a zip lock bag with soy sauce, hot sauce, and 2 tablespoons olive oil. Allow to rest at room temperature for 20 minutes or in the refrigerator for up to an hour.
- In a large, high-walled skillet of saucepan heat oil over medium-high heat. Saute the onions, celery, bell pepper, parsley and garlic until fragrant and the onions turn translucent, about 5 to 7 minutes.
- Add the wine and stock to deglaze the bottom of the pan.
- Nestle the chicken pieces from the marinade and into the onion mixture. Stir to smother the chicken in the onion mixture.
- Lower heat to medium low, cover and allow to cook for 2 hours, stirring occasionally. The chicken should be so tender that it falls apart. Serve with warm rice.