Chicken Creole Recipe

Poach the chicken

Place the chicken thighs (or breasts) in a medium saucepan or sauté pan. Add 1 cup chicken broth, 1/2 cup white wine (reserve the remaining 1/2 cup for the sauce), and the bay leaf. Bring to a gentle simmer over medium heat, cover, and poach until the chicken reaches an internal temperature of 165°F (about 12–15 minutes depending on thickness). Remove chicken to a plate and let rest 5 minutes, then shred with two forks. Reserve the poaching liquid, strain and set aside 1/2 cup for the sauce; discard bay leaf.

Keep the shredded chicken warm while you prepare the sauce. If you prefer a deeper flavor, lightly brown the shredded chicken in a skillet with 1 teaspoon olive oil just before adding to the sauce (optional).

Prep and sweat vegetables

While the chicken poaches, finely dice the onion, bell peppers, and celery so pieces are similar size. Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide skillet or Dutch oven over medium heat. Add the diced onions, peppers, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build the red sauce

Stir in 2 tablespoons tomato paste to the softened vegetables and cook 1–2 minutes to sweeten and slightly caramelize the paste. Deglaze the pan with the reserved 1/2 cup white wine, scraping any brown bits from the bottom. Add the crushed tomatoes, tomato sauce (or passata), and 1/2 cup of the reserved poaching liquid (or additional chicken broth if needed) and stir to combine. Bring to a gentle simmer.

Add 1/2 teaspoon sugar to balance acidity. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

Season and finish

Stir in paprika, oregano, thyme, cayenne, Worcestershire sauce, and the remaining salt and black pepper. Taste and adjust salt, pepper, and cayenne to your preference for mild heat. If the sauce is too acidic, add up to 1/4 teaspoon additional sugar.

Add the shredded chicken to the sauce, stir to combine, and simmer gently 5–7 minutes so the chicken soaks up sauce flavors. If the sauce becomes too thick, add up to 1/4 cup chicken broth to reach desired consistency.

Finish and serve

Stir in chopped parsley, sliced green onions, and the optional 1 teaspoon lemon juice to brighten the sauce. Adjust seasoning one last time. Remove from heat.

Serve the Chicken Creole hot over steamed white rice or with crusty bread, and garnish with additional parsley or sliced green onions as desired.