Creole Chicken Big Daddy

The seasonings say classic Creole and make the dish authentic New Orleans fare.  The flavors are hearty and robust without being too hot.  After spending a night or two in the fridge this dish is even better as leftovers.  Serves 3 to 4 with rice.

Mix 2 tablespoons of the Creole seasoning with 2 tablespoons of the oil in a bowl large enough to hold the chicken.  Add the chicken pieces and toss to coat completely.  Set the seasoned chicken in the fridge for about one-half hour before browning.

Knead the butter and flour to form a Beurre Manié, set aside.

Coat a skillet with cooking spray and heat over medium-high heat until it's very hot, 3-4 minutes.  Brown the chicken in batches (see notes), about 2-3 minutes each batch, turning to brown on all sides.  Remove chicken from skillet, sprinkle with a little salt and pepper, and set aside.

Add the remaining tablespoon of oil to the skillet and reduce the heat to medium.  Add the onion, bell pepper, bay leaf and celery and sauté  for 6-7 minutes stirring frequently.  Add the remaining seasoning mix, tomatoes, mushrooms and the wine (see notes.)   Turn the heat on high and reduce until the wine is mostly evaporated.  Add 1½ cups of the broth and reduce until there is about 1 cup of liquid remaining.

Add the Beurre Manié and stir until the broth has thickened.  If the broth is too thick add a little additional broth until the right consistency is obtained.  At this point check for salt and pepper and adjust according to your tastes.

Return the chicken to the skillet, and stir for a few seconds until the mixture is combined and heated through.

Serve over white rice.

Notes:

1. Adding too much meat to the skillet can allow it to cool down excessively.  This will prevent the meat from browning and releases the juices.
2. Always remove the pan from the fire when adding alcohol to prevent flare ups.