Creole Chicken & Grits

Since this Creole style chicken is served over grits, I have to assume that it was originally a breakfast dish. This isn't surprising because the Planter's Breakfast was served around 10:00 am. In many cases this was the main meal of day. In fact, it was the origin of our present day brunch.


  • 6 boneless chicken breasts
  • 1/2 cup oil
  • 1/2 cup flour
  • 3/4 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 2 bay leaves
  • 1-8 ounce can tomato sauce
  • 1 quart chicken stock
  • 1 tbsp chopped oregano
  • 1 tbsp chopped basil
  • 1 tsp chopped thyme
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste
  • 1/4 cup sliced green onions
  • 1/4 cup chopped parsley
  • 6 cups cheese garlic grits

In a heavy bottom dutch oven, heat oil over medium high heat. Season chicken breasts with salt and pepper. Saute in oil until lightly browned on both sides, remove and set aside. Sprinkle in flour and using a wire whisk, stir constantly until dark roux is achieved. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Saute three to five minutes or until vegetables are wilted. Add bay leaves and tomato sauce, blending well into the vegetable mixture. Pour in chicken stock, one cup at a time, until sauce consistency is achieved. Add oregano, basil and thyme. Season to taste using salt, pepper and Louisiana Gold. Bring mixture to a rolling boil and reduce to simmer. Add chicken breasts to the sauce and allow to cook thirty minutes. Add more stock should sauce become too thick. Add green onions and parsley and adjust seasonings if necessary. Place one cup serving of hot cheese garlic grits in the center of a ten inch plate, add one chicken breast and top with generous serving of Creole sauce.


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