Chicken with creole cream sauce on a bed of green chili, garlic mashed potatoes. It takes a rustic cajun dish up a couple notches. From down and dirty stew to dinner party. Don’t get me wrong. I love a creole chicken stew. It’s comfort food with spice. But sometimes upscale is the way to go.
This dish takes the basic creole flavours and refines them a bit. I’ve dropped the celery from the cajun holy trinity of green pepper, onion and celery. Celery tends to be hard to puree. Has that stringy texture that has no place in this dish. Something lost in flavour. Something gained in texture. This dish isn’t light on flavour so it’s a pretty good trade.
The one thing that is absolutely critical if you make this chicken with creole cream sauce as written is that you cannot use pre-fab, high salt creole seasoning. The dish will turn out way too salty. You can adjust salt up. That’s easy. You cannot adjust salt down. That’s impossible. Make your own low salt creole seasoning. Or dial the creole seasoning way back and be disappointed.
- 4 bone-in, skin-on chicken breasts
- low salt creole seasoning to sprinkle over the chicken
- 1-2 Tbsp vegetable oil to fry the chicken briefly
- ½ cup heavy cream (35% milk fat or higher)
- 1 small green pepper, coarsely chopped
- 1 small onion, coarsely chopped
- 1 large clove garlic, minced
- 2 Tbsp low salt creole seasoning
- 2 tsp tomato paste mixed with 1 Tbsp of water
- ½ cup chicken stock
- 2 Tbsp vegetable oil
- salt to taste
- Heat the oil in a small saucepan.
- Cook the onion and green pepper for about 5-7 minutes, until the onion is translucent and the pepper has started to soften.
- Add the creole seasoning and cook another minute or two. Add the garlic and cook one more minute. Add the tomato and cook one minute more. Add the chicken stock and simmer, covered, over low heat for about 20 minutes or until the green pepper is tender.
- Allow to cool briefly and puree in a blender until smooth.
- Pre-heat your oven to 400F. Pre-heat a frying pan over medium heat.
- Season chicken with creole seasoning.
- Add oil. When it shimmers, add the chicken and sear, skin side down until just golden - about 2 minutes. Spoon off fat, turn the chicken skin side up and roast to an internal temperature of 165F - about 30-35 minutes.
- Remove chicken from the oven. Set the chicken aside, tented with foil.
- Deglaze the pan with a splash of chicken stock. Add the pureed sauce and cook, stirring constantly for about a minute. Add a bit of stock if the sauce is too thick. Add the heavy cream and stir to combine. Adjust seasoning.
- To serve, mound green chili mash in the middle of the plate. Spoon sauce around and top with the chicken breast.
Cook 4 large Yukon gold (yellow flesh mashing) potatoes in well salted water along with 3-4 cloves garlic.
Blister and char one or two poblano peppers under the broiler. Peel and seed. Chop finely.
Mash potatoes and garlic as you usually do with butter and hot milk. Add chopped, roasted poblano peppers and stir to combine. Adjust seasoning.