Craig claiborne 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…

Back from a week of enjoying authentic Venetian dishes and returning to my tutoring position in Harlem made me long for some homemade American comfort food. Among the first emails I read when we go…

archived 31 Aug 2023 21:53:13 UTC

Smothered chicken is the ultimate comfort food, with juicy, tender chicken coated in a rich, creamy gravy that’s flavored with onions, garlic, and seasonings. This Southern-style dish is perfect for family dinners, bringing hearty flavors and an irresistibly rich sauce to the table.

Sam Sifton, founding editor of New York Times Cooking, stops by the TODAY kitchen to share Craig Clairborne's recipe for smothered chicken and fluffy buttermilk mashed potatoes in honor of the publication's 10th anniversary.

Smothered Chicken (Craig Claiborne)

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

Smothered Chicken - Ah, Smothered Chicken—a dish that feels like a warm embrace on a chilly evening. It’s comfort food at its finest, a meal that transports you back to your grandmother’s kitchen where the aroma of slow-cooked magic filled the air. For me, Smothered Chicken is more than just a recipe; it’s a connection

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…

Discover the ultimate smothered chicken recipe that’s bursting with rich, creamy flavors. This southern comfort food classic is easy to make, perfect for family dinners, and packed with tender chicken drenched in a savory gravy. Unlock the secret to this amazing dish! #smotheredchicken #chickenrecipe #southerncooking #comfortfood #easyrecipes #homemadegravy #weeknightdinner #chickenandgravy #chickenrecipes #dinnerideas