Make Ahead

Creole ButtermilkĀ Chicken

February  5, 2014
1 Ratings
  • Serves four
Author Notes

This recipe is adapted from La Bouche Creole by Leon E. Soniat, Jr. It is a tomatoey, creamy and saucey dish with fresh flavorings from green onions, parsley and dill. It is delicious and different and guests rave. Good if made ahead of time and reheated. —Lynn D.

What You'll Need
  • 1 fryer, cut up or 8 bone in, skin on thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped yellow onion
  • 1 14.5 oz can chopped tomatoes
  • Cup buttermilk
  • Dash hot pepper sauce (or more)
  • 1/2 cup chopped green onions
  • 1/3 cup chopped parsley
  • 1 teaspoon dried dill weel
  • 1 tablespoon lemon juice
  1. Season the chicken with salt and pepper and brown in the butter and oil over medium hight heat.
  2. Add the onion and cook about 5 minutes until soft.
  3. Add the tomatoes, buttermilk and hot pepper sauce. Simmer about 25 minutes until chicken is done.
  4. Add the green onions, parsley and dill about 5 minutes longer.
  5. Add lemon juice and sour cream and stir til heated through.
  6. Serve with egg noodles, rice or French bread to soak up the sauce.
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2 Reviews

Lynn D. February 15, 2014
I can't believe much I messed up my first submission! It's one cup buttermilk and one-half cup sour cream (which isn't even in the list of ingredients. And of course its dill weed not dill weel! Yes it is, good and easy and unusual. It seems almost more Hungarian than Creole.
Olypeninah February 12, 2014
The measurement for the buttermilk is missing. Please correct for it sounds good and easy! Thanks.