Smothered Chicken With Butter Beans

Main Course

Recipe courtesy of Chef John Folse and The Lodge Cast Iron Cookbook

Serves 6

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup onions, diced
  • 1 cup red bell pepper, diced
  • 1/4 cup garlic, minced
  • 1 (3-lb) fryer chicken, cut into 8 pieces
  • 3 cups chicken stock, or as needed
  • 4 cups butter beans, shelled
  • 1/2 cup green onions, sliced
  • salt and freshly ground black pepper

Smothered Chicken With Butter Beans

Smothered Chicken With Butter Beans

Click image to enlarge


Heat the vegetable oil in a large cast iron Dutch oven over medium-high heat. Slowly whisk in the flour and stir constantly until you have a light brown rue about the color of peanut butter.

Add the onion, bell pepper, garlic and cook, stirring frequently until the vegetables are wilted. Add the chicken pieces and cook until well-browned on all sides, 8 to 10 minutes. Add the stock and stir well; you may need to add more stock or water to achieve a stew-like consistency. Add the butter beans and season with salt and pepper to taste.

Bring to a rolling boil; reduce the heat and simmer until the chicken is cooked through and tender, 35 to 45 minutes.

Stir in the green onions; taste and adjust the seasoning, if desired.


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Delicious! I fried the chicken in the oil before I made the roux. This recipe is really good !!