CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Blessing Brume
[email protected]I didn't like this recipe at all. The chicken was tough and the sauce was bland.
Sojib Mahmud
[email protected]This recipe was a bit too salty for my taste.
Emieme Nicholas
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
agyei samuel
[email protected]The chicken was a bit dry, but the sauce was delicious.
Stellah Saboke
[email protected]I love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Thandiswa Nyirenda
[email protected]This is one of my favorite chicken recipes. It's easy to make and it's always a hit with my family.
DIVA DIVA
[email protected]I've tried this recipe several times and it's always come out great. It's a keeper!
Sher Jan
[email protected]This is a great recipe for a special occasion. I made it for my husband's birthday and he loved it.
Jasmini Msuya
[email protected]I love this recipe! The chicken is always juicy and the sauce is creamy and flavorful.
Kim Hunter
[email protected]This dish is easy to make and it's perfect for a weeknight meal. I served it with mashed potatoes and green beans, and it was a delicious and satisfying meal.
Angela Uwuimwonse
[email protected]I've made this recipe several times and it's always a hit. The chicken is always moist and tender, and the sauce is flavorful and creamy.
Tiilah Mgassi
[email protected]This recipe is a great way to use up leftover chicken. I added some chopped vegetables to the sauce and it was a delicious and easy meal.
Katumwa Caleb
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the sauce was creamy and flavorful.
Agang Sepae
[email protected]This smothered chicken recipe is a winner! The chicken was moist and flavorful, and the mushrooms and sauce were rich and creamy. I served it over rice, and it was a hit with my family.