Recipe | Chicken
Piquant Creole Chicken

Basically chicken with Creole Sauce, which you'll have to make separately. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad.

Basic Recipe

1 tablespoon Cajun Spice Mix
1/2 cup plain flour
[Optional] 1 teaspoon sweet paprika - include here if absent from you Cajun Spice Mix
[Optional] 1 teaspoon dried thyme, marjoram or sage
[Optional] 1 teaspoon salt
[Optional] 1/4 teaspoon black pepper
[Optional] 1/8 teaspoon allspice

  • Mix in a bag

6 chicken breast fillets

  • Dust with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)

1/3 cup vegetable oil
60 grams butter

  • Heat in a frying pan
  • Cook chicken until tender inside and crisp on the surface

1 serving Creole Sauce - use any excess flour to thicken the sauce

  • Serve the chicken smothered in Creole Sauce next to the carbohydrate and salad

Variation: Using Chicken pieces on hob

This is basically the same as above except you use chicken pieces not breast fillets, and as a consequence you have to cook it for longer.

1 tablespoon Cajun Spice Mix
1/2 cup plain flour
[Optional] 1 teaspoon sweet paprika - include here if absent from you Cajun Spice Mix
[Optional] 1 teaspoon dried thyme, marjoram or sage
[Optional] 1 teaspoon salt
[Optional] 1/4 teaspoon black pepper
[Optional] 1/8 teaspoon allspice

  • Mix in a bag

1.2 kg chicken pieces

  • Dust with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)

2 tablespoons vegetable oil

  • Heat in a frying pan
  • Brown the chicken

2 cups white wine
1 serving Creole Sauce - use any excess flour to thicken the sauce

  • Add to pan.
  • Cover and simmer on low heat until chicken is tender (~ 1-1 1/2 hours)

Variation: Using Chicken pieces in oven

This variation is a casserole in the oven.

  • Preheat oven to 180° C

1 tablespoon Cajun Spice Mix
1/2 cup plain flour
[Optional] 1 teaspoon sweet paprika - include here if absent from you Cajun Spice Mix
[Optional] 1 teaspoon dried thyme, marjoram or sage
[Optional] 1 teaspoon salt
[Optional] 1/4 teaspoon black pepper
[Optional] 1/8 teaspoon allspice

  • Mix in a bag

1.2 kg chicken pieces

  • Dust with the spice-flour mix (place in the bag, shake bag, remove, and shake of excess flour)

2 tablespoons vegetable oil

  • Heat in a casserole dish on the hob
  • Brown the chicken in the casserole dish
  • Transfer to the preheated oven.
  • Bake at 180° C for 45 min.

1 serving Creole Sauce

  • Pour over the chicken.
  • Bake until done (~ 10-15 min)

References

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

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