Cook Time:
1 hr 15 mins
Prep Time:
10 mins
Servings:
4
Chef notes
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. 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 ensure 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.
Equipment needed: Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish.
This recipe was reprinted with permission from NYT Cooking.
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