Craig Claibornes Smothered Chicken Recipes

CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE

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.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS

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.