Best 2 Craig Claibornes Smothered Chicken Recipes

Craig Claiborne's Smothered Chicken is a classic dish with flavors that will tantalize your taste buds. From the golden-brown chicken pieces to the savory sauce, this dish is sure to impress. In this article, we will guide you through the steps to make this delicious dish. We will provide a detailed recipe and offer tips to ensure your chicken turns out perfectly succulent and flavorful. You'll also learn about the history of the dish and how it became a beloved favorite. So get ready to embark on a culinary journey as we explore the secrets behind Craig Claiborne's Smothered Chicken.

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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

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

Tips:

Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
Sear the chicken pieces in batches to avoid overcrowding the pan and ensure they brown evenly.
Use a combination of butter and olive oil to prevent the butter from burning.
Add the onion and bell pepper to the pot and cook until softened, about 5 minutes.
Add the garlic and cook for 1 minute, until fragrant.
Stir in the flour and cook for 1 minute, or until golden brown.
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
Return the chicken pieces to the pot and cook for 15-20 minutes, or until cooked through.
Season with salt and pepper to taste.
Serve the smothered chicken over rice, noodles, or mashed potatoes.

Conclusion:

Craig Claiborne's Smothered Chicken is a classic Southern dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, flavorful sauce, and creamy vegetables is sure to satisfy everyone at the table. With a few simple tips and tricks, you can make this dish even more delicious. So next time you're looking for a comforting and satisfying meal, give Craig Claiborne's Smothered Chicken a try.