CRAIG CLAIBORNE'S SMOTHERED CHICKEN
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
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
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Sinthuja Video
[email protected]I'm not a big fan of chicken, but this dish was so good that I ate every bite! The sauce was amazing and the chicken was cooked perfectly. I would highly recommend this recipe to anyone.
Liliana Adamson
[email protected]This recipe is a winner! The chicken was cooked perfectly and the sauce was creamy and flavorful. I served it over mashed potatoes and it was a delicious meal. I will definitely be making this again.
Hi_Hello
[email protected]I made this dish last night and it was delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. I served it over rice and it was a perfect meal. I will definitely be making this again soon.
Constance Oge Victor
[email protected]This was a great recipe! The chicken was cooked perfectly and the sauce was creamy and flavorful. I served it over pasta and it was a delicious meal. I will definitely be making this again.
Kojo Asamoah
[email protected]I've made this recipe several times now and it's always a hit! The chicken is always cooked perfectly and the sauce is always delicious. I love that it's a one-pot meal, so it's easy to clean up.
Mesum Raza
[email protected]This recipe is a keeper! The chicken was so tender and juicy, and the sauce was creamy and flavorful. I served it over rice and it was a perfect meal. I will definitely be making this again soon.
Ssemata Derrick
[email protected]I made this dish for a dinner party last weekend and it was a huge success! Everyone raved about the chicken and the sauce. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make chicken dish.
Fahad Vai
[email protected]This was an easy and delicious recipe. I followed the instructions exactly and it turned out great. The chicken was moist and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
Odisa Beltran
[email protected]I'm not a huge fan of chicken, but this dish was so good that I ate every bite! The sauce was amazing and the chicken was cooked perfectly. I would highly recommend this recipe to anyone.
Bindra Gurung
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the creamy mushroom sauce and the tender chicken. I will definitely be adding this to my regular rotation of recipes.
Noor Khan Ali
[email protected]This recipe was absolutely delicious! The chicken was so tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.