Smothered Chicken, Creole Style
1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact) salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley
Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. Cover firmly with a plate which fits comfortably inside the skillet and add about 5 lbs of weight to the top of the plate. Cook over low heat until the skin side of the chicken is nicely browned, about 15 min. Remove chicken to a warm platter. Add the onion, celery, pepper, and garlic to the skillet and cook, stirring, until the onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay leaf, salt and pepper, stirring rapidly with a whisk. Bring to a boil. Return chicken to the sauce, skin-side up. Cover with plate and weight and cook over low heat 45 min more. Remove chicken, cook down sauce briefly with stirring, pour over chicken and sprinkle with parsley.
