Craig Claiborne’s Smothered Chicken Recipe

Craig Claiborne’s Smothered Chicken is a classic Southern dish featuring tender, bone-in chicken pieces cooked slowly in a rich, savory gravy. The chicken is first browned and then “smothered” in a flavorful gravy made with onions, seasonings, and pan drippings. This homey, comforting dish was popularized by food writer Craig Claiborne and is known for its deep flavors and comforting simplicity.

Craig Claiborne’s Smothered Chicken Recipe

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1/4 cup all-purpose flour (for dredging)
• 1/4 cup vegetable oil or shortening (for frying)
• Salt and freshly ground black pepper (to taste)
• 1 large onion, thinly sliced
• 1-2 cups chicken broth or water
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season and Dredge the Chicken:

• Prepare the Chicken: Season the chicken pieces generously with salt and pepper.
• Dredge in Flour: Lightly coat the chicken pieces in flour, shaking off the excess. This helps create a browned crust and thickens the gravy.

2. Brown the Chicken:

• Heat the Oil: In a large, heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat.
• Sear the Chicken: Working in batches, add the chicken pieces skin-side down and cook until browned, about 4-5 minutes per side. Remove the browned chicken from the skillet and set aside.

3. Make the Gravy:

• Cook the Onions: In the same skillet, add the sliced onions. Cook them over medium heat until softened and lightly browned, about 6-8 minutes.
• Add Seasonings: If using, stir in garlic powder and cayenne pepper for additional flavor.
• Deglaze the Pan: Add 1 cup of chicken broth or water to the skillet, scraping up the browned bits from the bottom of the pan. Add more liquid as needed to ensure a good amount of gravy.

4. Smother the Chicken:

• Return Chicken to the Pan: Place the browned chicken pieces back into the skillet, nestling them in the onions and gravy.
• Simmer: Reduce the heat to low, cover the skillet, and simmer for 30-45 minutes, or until the chicken is cooked through and tender. The gravy will thicken as it cooks.
• Adjust Seasoning: Taste the gravy and adjust the seasoning with more salt and pepper, if necessary.

5. Serve:

• Transfer the chicken and gravy to a serving platter, and garnish with fresh parsley. Serve with rice, mashed potatoes, or biscuits to soak up the delicious gravy.

Tips:

• Chicken Type: Bone-in, skin-on chicken pieces like thighs and drumsticks work best for this recipe because they stay juicy and flavorful during cooking.
• Gravy Consistency: If the gravy is too thick, add a little more chicken broth to thin it out. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
• Make Ahead: Smothered chicken tastes even better the next day, so feel free to make it ahead and reheat gently.

Craig Claiborne’s Smothered Chicken is the ultimate comfort food, with tender chicken and rich, oniony gravy. Perfect for a cozy dinner!