Creole Braised Chicken

James Beard

Author and Educator

James Beard called this a “rather pleasant recipe, mindful of Provence in its way.” As Beard suggested, we love to serve this with steamed rice or crisp potatoes, making sure to spoon the extra sauce over everything.


  • One 3 to 4-pound chicken, cut into 8 pieces
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup all-purpose flour
  • Olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon roughly chopped thyme
  • 1/2 cup diced ham
  • 5 medium tomatoes, cut into wedges
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons finely chopped parsley, optional


Dry chicken well with paper towels. Season with 2 teaspoons of salt and 1 teaspoon black pepper. Flour the chicken pieces lightly all over and shake off excess flour.

In a large Dutch oven set over high heat, heat 1/4 cup olive oil. Place chicken in a single layer skin-side-down until browned all over, 3 to 5 minutes per side. Transfer chicken onto a plate and repeat steps to brown remaining pieces of chicken. Wipe Dutch oven with a paper towel to remove any burnt bits. Add butter and onion and sauté on medium heat until they begin to soften, about 5 minutes. Stir in garlic, thyme, and 1/2 teaspoon salt; continue to sauté until translucent, 5 to 8 minutes more. Add the ham, tomato wedges, and wine; cook for 5 minutes. Return chicken to the pot in a single layer, skin-side-up. Bring to a boil and simmer on low for 20 minutes, or until chicken has an internal temperature of 165°F.

Serve with rice or crisp fried potatoes and a salad. Spoon sauce over rice and chicken, garnish with parsley (if using), and serve with remaining sauce on the side.


Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.


4 servings