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
CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE
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
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 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
CRAIG CLAIBORNE'S ROAST CHICKEN WITH MUSTARD SAUCE
Provided by Linda Wells
Categories dinner, main course
Time 1h20m
Yield 8 - 12 servings
Number Of Ingredients 6
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
CRAIG CLAIBORNE'S FRIED CHICKEN
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)
Provided by Craig Claiborne
Categories dinner, project, times classics, main course
Time 40m
Yield Six servings
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
- Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
- Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
- Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)
Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 71 grams, Carbohydrate 28 grams, Fat 104 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 26 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
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