Best Craig Claibornes Smothered Chicken Recipes

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