Creole Wedding Chicken

Experience the soul-warming flavors of the South with Creole Wedding Chicken, a one-pot dish that brings vibrant Creole spices and comforting ingredients to your table. This recipe features tender, golden-seared chicken thighs nestled in a rich sauce of diced tomatoes, aromatic vegetables, and a blend of thyme, Worcestershire, and just a hint of heat. Perfectly paired with fluffy white rice, this recipe is a celebration of bold flavors and hearty comfort. Ready in just over an hour, Creole Wedding Chicken is ideal for weeknight meals or special occasions, offering a taste of Louisiana that's sure to be a hit. Garnish with fresh parsley for a pop of color, and enjoy alongside cornbread or a crisp green salad for the ultimate Southern-inspired dining experience.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Creole seasoning
• 2 tablespoons Olive oil
• 1 large Onion (finely chopped)
• 1 medium Green bell pepper (diced)
• 2 stalks Celery (sliced)
• 4 cloves Garlic (minced)
• 1 15-ounce can Canned diced tomatoes (with juices)
• 1 cup Chicken broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Hot sauce (optional)
• 1 teaspoon Dried thyme
• 2 pieces Bay leaves
• 3 cups Cooked white rice (for serving)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Sprinkle the chicken thighs generously with 2 tablespoons of Creole seasoning, ensuring all sides are coated. Set the remaining 1 tablespoon Creole seasoning aside for later use.

Step 2

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.

Step 3

Reduce heat to medium and add the chopped onion, diced green bell pepper, and sliced celery to the skillet. Sauté for 5-6 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes (with juices), chicken broth, tomato paste, Worcestershire sauce, remaining 1 tablespoon of Creole seasoning, and optional hot sauce. Stir well to combine.

Step 6

Add dried thyme and bay leaves to the sauce. Return the seared chicken thighs to the skillet, nestling them into the sauce.

Step 7

Bring the mixture to a gentle simmer. Cover the skillet and reduce heat to low. Cook for 25-30 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).

Step 8

Remove the skillet from heat and discard the bay leaves. Taste the sauce and adjust seasoning as needed.

Step 9

Serve the Creole Wedding Chicken over a bed of cooked white rice. Garnish each plate with freshly chopped parsley.

Step 10

Enjoy this flavorful dish with a side of cornbread or a crisp green salad for a complete meal.

Nutrition Facts

Serving size	(2287.3g)

Amount per serving	% Daily Value*
Calories	3246.8

Total Fat 170.0g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 6762.0mg	0%
Total Carbohydrate 242.0g	0%
Dietary Fiber 13.5g	0%
Total Sugars 13.5g
Protein 188.9g	0%

Vitamin D 0IU	0%
Calcium 317.3mg	0%
Iron 20.1mg	0%
Potassium 2952.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 23.2%

Carbs: 29.8%