Best 4 Craig Claibornes Smothered Chicken Recipes

**Craig Claiborne's Smothered Chicken: A Southern Classic Dish**

Savor the irresistible flavors of Craig Claiborne's Smothered Chicken, a Southern classic dish that combines juicy chicken pieces smothered in a rich, flavorful sauce. The chicken is seasoned to perfection and seared until golden brown, then braised in a flavorful broth infused with aromatic vegetables, herbs, and spices. The resulting dish is a tender, succulent chicken enveloped in a velvety sauce that bursts with umami and Southern charm. This culinary masterpiece is sure to delight your taste buds and transport you to the heart of Southern cooking.

**Additional Recipes Included:**

1. **Smothered Chicken with Gravy:** This classic recipe features tender chicken pieces smothered in a rich, savory gravy made from pan drippings, flour, and chicken broth.

2. **Smothered Chicken in a Creamy Sauce:** Elevate your chicken game with this creamy version of smothered chicken, where the chicken is smothered in a luscious sauce made from heavy cream, butter, and white wine.

3. **Smothered Chicken with Vegetables:** For a healthier take on smothered chicken, try this recipe that includes a medley of colorful vegetables such as bell peppers, onions, and carrots, all smothered in a light yet flavorful sauce.

4. **Smothered Chicken with Cornbread Dressing:** Experience the ultimate Southern comfort food experience with this recipe that pairs tender smothered chicken with a flavorful cornbread dressing, creating a delightful combination of textures and flavors.

5. **Smothered Chicken with Dumplings:** Indulge in the ultimate comfort food with this recipe that features tender chicken smothered in a rich sauce, topped with fluffy dumplings that soak up all the delicious flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

Craig Claiborne's Smothered Chicken image

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category," he wrote in 1983, "a food that gives solace to the spirit when you dine on it." You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.

Provided by Sam Sifton

Categories dinner, easy, weekday, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade

Steps:

Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams

CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS

Craig Claiborne's Smothered Chicken With Mushrooms image

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor. (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy. In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.

Provided by Sam Sifton

Categories dinner, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)
Kosher salt and freshly ground pepper to taste
4 tablespoons unsalted butter
1/2 pound mushrooms, sliced, cut in half or quartered, depending on size
16 very small white onions, about 1 pound, peeled and left whole
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup chicken broth, ideally home-made
2 tablespoons finely chopped parsley

Steps:

Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
Melt half the butter in the pan and add the chicken skinside down. Cover the chicken firmly with a plate that will fit comfortably inside the pan. Place a heavy can, stone or brick on the top of the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
Remove weight and plate and weights. Pour off most of the fat from the pan and add the remaining two tablespoons of butter. Turn the chicken skin-side up.
Scatter the mushrooms over the chicken. Scatter the onions around it. Add the bay leaf, thyme, wine and chicken broth. Replace the plate and the weights and continue cooking over low heat about 45 minutes longer.
Remove the chicken to a warm platter. Spoon the mushrooms and onions around the chicken. Cook down the pan liquid until reduced by half. Pour this over the chicken and sprinkle with parsley.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE

Craig Claiborne's Smothered Chicken, Creole Style image

For this version of a classic Southern smothered chicken, Craig Claiborne and Pierre Franey reddened the gravy and brought it some of the gentle heat of the Delta. Served with white rice, it makes for a classic family meal.

Provided by Sam Sifton

Categories dinner, times classics, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 11

Ingredients

1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped, cored and seeded green pepper
1 1/2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
1 3/4 cups canned imported tomatoes, crushed or chopped
1 bay leaf
2 tablespoons finely chopped parsley

Steps:

Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
Melt the butter in the pan and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
Remove the chicken to a warm platter. To the skillet add the onion, celery, green pepper and garlic and cook, stirring, until onions are wilted.
Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil.
Return the chicken to the sauce skin-side up. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

CRAIG CLAIBORNE'S ROAST CHICKEN WITH MUSTARD SAUCE

Craig Claiborne's Roast Chicken With Mustard Sauce image

Provided by Linda Wells

Categories dinner, main course

Time 1h20m

Yield 8 - 12 servings

Number Of Ingredients 6

Ingredients

2 3 1/2-pound chickens
3 tablespoons butter
Salt and freshly ground pepper to taste
1 cup water
1/2 cup heavy cream
4 tablespoons imported mustard, such as Dijon or Dusseldorf

Steps:

Preheat the oven to 400 degrees.
Rub the chickens all over with the butter. Sprinkle them inside and out with salt and pepper. Truss and arrange them on their sides in a shallow roasting pan.
Roast the chickens for about 20 minutes and turn them on the other side. Baste often. Continue roasting for about 20 minutes and turn the chickens on their backs. Roast for 20 minutes, or until cavity juices run clear when chickens are lifted so that the juices flow into the pan.
Remove the chickens and keep warm. Pour off the fat from the pan and add the water, stirring to dissolve the brown particles that cling to the pan. Pour this liquid into a saucepan and cook to reduce by half.
Add the cream and cook briefly. Add the mustard and cook, stirring, for about 30 seconds.
Carve the chicken and serve with the mustard sauce on the side.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 14 grams, Sodium 848 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose the right chicken pieces: For this recipe, bone-in, skin-on chicken breasts or thighs work best. The bones and skin help to keep the chicken moist and flavorful during cooking.
Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the chicken from sticking and will also add flavor to the dish.
Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning and will also allow the flavors to develop.
Don't overcrowd the skillet: When cooking the chicken, don't overcrowd the skillet. This will prevent the chicken from cooking evenly.
Use a flavorful sauce: The sauce is what makes this dish so special. Be sure to use a flavorful sauce that you enjoy.
Serve the chicken with your favorite sides: This chicken can be served with a variety of sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

Craig Claiborne's Smothered Chicken is a classic dish that is easy to make and always a crowd-pleaser. The chicken is tender and flavorful, and the sauce is rich and creamy. This dish is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make this dish like a pro. So what are you waiting for? Give Craig Claiborne's Smothered Chicken a try today!