📝 About This Recipe
Deep in the heart of Acadiana, this 'smothered' classic represents the soul of Cajun home cooking. Tender chicken thighs are braised in a rich, velvety gravy infused with the 'Holy Trinity' and earthy, caramelized mushrooms. It is a comforting, rustic masterpiece that bridges the gap between French sophistication and Louisiana's bold, heart-warming flavors.
🥗 Ingredients
The Chicken
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 2 tablespoons Cajun Seasoning (low sodium preferred)
- 3 tablespoons Vegetable Oil (or lard for authenticity)
The Aromatics and Mushrooms
- 1 pound Cremini Mushrooms (cleaned and sliced thick)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Gravy Base
- 1/4 cup All-Purpose Flour (to create the roux)
- 3 cups Chicken Stock (high quality, unsalted)
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme (leaves removed from stems)
- 1 Bay Leaf (dried)
Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with the Cajun seasoning. Let them sit at room temperature for 15 minutes.
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2
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Working in batches, sear the chicken skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear for 3 minutes on the other side. Remove chicken and set aside on a plate.
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4
In the same pot with the rendered chicken fat, add the sliced mushrooms. Sauté undisturbed for 4-5 minutes to allow them to brown and release their moisture.
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5
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the mushrooms. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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6
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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7
Sprinkle the flour over the vegetables and stir constantly for 3-5 minutes. You are looking for a 'blonde' to 'peanut butter' colored roux that smells nutty.
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8
Slowly whisk in the chicken stock, scraping the bottom of the pot (the fond) to release all those flavorful browned bits.
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9
Add the Worcestershire sauce, thyme, and bay leaf. Bring the liquid to a gentle simmer.
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10
Nestle the chicken thighs back into the pot, ensuring they are partially submerged in the liquid. Pour in any juices that collected on the plate.
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11
Reduce heat to low, cover the Dutch oven, and simmer for 35-40 minutes until the chicken is tender and registers 175°F internally.
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12
Remove the lid and simmer for an additional 5-10 minutes if you prefer a thicker gravy. Taste and adjust seasoning with salt and pepper if needed.
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13
Discard the bay leaf and stir in half of the green onions and parsley just before serving.
💡 Chef's Tips
Don't rush the mushroom browning; they need high heat and space to develop the 'umami' depth this dish requires. Use a heavy cast-iron Dutch oven if possible; it distributes heat more evenly for the long simmering process. If your Cajun seasoning contains a lot of salt, reduce the amount of added salt in the final tasting. For a richer sauce, stir in a tablespoon of cold butter right at the end for a glossy finish. If you prefer a darker gravy, cook the flour and fat for an extra 5 minutes until it reaches the color of a copper penny.
🍽️ Serving Suggestions
Serve over a generous bed of steamed long-grain white rice to soak up the savory gravy. A side of buttery Maque Choux (Cajun corn) provides a sweet contrast to the earthy mushrooms. Pair with a crisp, dry white wine like a Chenin Blanc or an off-dry Riesling to cut through the richness. Warm, crusty French bread is essential for mopping up every last drop of the 'smothered' sauce. A simple green salad with a sharp vinaigrette helps balance the hearty flavors of the stew.