Emily Carter
Craig Claiborne was a food editor and critic for The New York Times, and he authored over twenty cookbooks. He was a talented cook himself, and his recipes are loved by many. One of his most famous recipes is the 1980s Smothered Chicken, which involves cooking a whole chicken in a skillet over butter with a weighted plate on top to ensure crisp skin. Claiborne also had a recipe for Tandoori Chicken in his 1963 Herb and Spice Cook Book, which became popular in the 1960s. Another one of his recipes, Chicken à la King, involves poached chicken in a creamy sherry sauce. This recipe was adapted from a column he wrote for The New York Times in 1969.
| Characteristics | Values |
|---|---|
| Recipe Name | Craig Claiborne's Smothered Chicken |
| Recipe Debut | 1983 |
| Ingredients | Chicken, butter, salt, pepper, mushrooms, onions, flour |
| Additional Ingredients | Tomatoes, celery, green peppers, garlic, bay leaf (Creole Style) |
| Preparation Method | Chicken cooked in a skillet with butter, weighted plate on top, served with gravy |
| Cook Time | 25 minutes on one side, 15 minutes on the other |
| Serving Suggestions | Mushroom ravioli, mashed potatoes |
| Recipe Origin | Mississippi, USA |
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What You'll Learn
Craig Claiborne's career and cookbooks
Craig Claiborne (1920-2000) was a renowned American restaurant critic, food writer, chef, and former food editor of the New York Times. Claiborne's career in the food industry began in the late 1940s when he served food in his own restaurant in Delhi, India. By the 1960s, his signature dish, Tandoori Chicken, became a popular sensation, with variations being offered in various settings, from homes to luxury hotels and airplanes.
In 1957, Claiborne became the food editor of The New York Times, succeeding Jane Nickerson. He was the first man to supervise the food page at a major American newspaper and played a pivotal role in expanding the newspaper's coverage of new restaurants and innovative chefs. Claiborne's writing style and recipes introduced a generation of Americans to a diverse range of ethnic cuisines, particularly Asian and Mexican, at a time when American tastes were predominantly conservative.
Throughout his career, Claiborne authored or edited over twenty cookbooks, including "The New York Times Cook Book," "Craig Claiborne's Kitchen Primer," and "The Herb and Spice Cookbook." His cookbooks featured a wide range of culinary styles, such as healthy, low-sodium, and low-cholesterol recipes. Claiborne also created the four-star rating system for restaurants, which is still used by The New York Times and has been widely emulated.
In addition to his writing and cookbooks, Claiborne collaborated with chefs like Pierre Franey, with whom he co-authored several books and projects. Claiborne's impact extended beyond the culinary world; he was known for his witty writing style and memorable quotes, such as, "I am simply of the opinion that you cannot be taught to write. You have to spend a lifetime in love with words." Claiborne's legacy lies in his ability to bring home cooking into the spotlight and make exotic cuisines accessible to a wider audience.
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Preparation and cooking methods
Craig Claiborne's Smothered Chicken recipe, which debuted in The Times in 1983, is a classic of his Mississippi childhood. The recipe calls for a whole chicken, approximately 3.5 pounds, which is butterflied (split down the backbone, with the breast left intact and unsplit). The chicken is then seasoned with salt and pepper on both sides.
The next step is to select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. A cast-iron or black iron skillet is believed to be essential for the authentic preparation of this dish. The chicken wings are folded under to hold them secure.
Half the butter is melted in the pan, and the chicken is placed skin-side down. The chicken is covered firmly with a plate that fits comfortably inside the pan, and a heavy can, stone, or brick is placed on top of the plate to weight it down. The chicken is then cooked over low heat for approximately 25 minutes, checking the skin side until it is nicely browned.
After removing the weight, plate, and weights, the chicken is turned skin-side up, and the remaining butter is added. The mushrooms and onions are scattered over and around the chicken, respectively. The chicken is then cooked for an additional 15 minutes.
For a Creole twist, the gravy can be reddened with tomatoes and given a gentle heat with the addition of chopped celery, onion, green pepper, and garlic. This version, served with white rice, makes for a classic family meal.
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Ingredients and measurements
Craig Claiborne's Smothered Chicken is a classic recipe from the 1980s. The ingredients and their measurements are as follows:
Ingredients:
- Chicken (approximately 3 to 5 pounds): A whole chicken is preferable, but alternatives such as chicken thighs or leg quarters can also be used.
- Butter: Unsalted butter is recommended.
- Flour: Regular flour or Wondra flour can be used to thicken the gravy.
- Salt and Pepper: For seasoning the chicken.
- Chicken Stock: Low-sodium chicken stock is preferred.
Optional ingredients for a European flair:
- Mushrooms: Scatter them over the chicken for a rich flavour.
- Small onions: Cut-up pearl onions or regular onions can be used.
Ingredient Notes:
- Chicken Size: The recipe originally called for a 3-pound chicken, but today's supermarket chickens are often larger (around 5 pounds or more), so cooking times may need to be adjusted.
- Butter: The amount of butter used is not specified, but it should be enough to melt in the pan and coat the chicken.
- Flour: The amount of flour added to the fat in the pan is not specified, but it should be enough to create a gravy when whisked over medium heat.
For a side dish, you can prepare rice and green beans while the chicken cooks.
Additionally, if you're nervous about removing the chicken's backbone, you can ask your butcher to do it for you. A "spatchcocked" chicken, with its backbone removed, can be laid out flat in a pan.
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Serving suggestions
Craig Claiborne's smothered chicken with mushrooms is a classic Mississippi dish that debuted in The Times in 1983. The recipe calls for a whole chicken cooked in a skillet over butter, with a weighted plate on top to ensure crisp skin. The chicken is served with a rich gravy and can be accompanied by mushrooms and small onions for a more metropolitan flavour.
- Creole-style: For a Creole twist, add tomatoes, chopped celery, onion, and green peppers to the sauce. Serve it with white rice for a classic family meal.
- European flair: Include mushrooms and small onions in the gravy for a European touch.
- Southern comfort: Prepare the smothered chicken with a focus on the "low and slow" cooking method, which is key to achieving the desired texture and flavour.
- Side dishes: Serve the chicken with mushroom ravioli, mashed potatoes, or white rice. Use the sauce over the ravioli or as gravy for the mashed potatoes.
- Vegetables: Accompany the dish with pearl onions, celery, green peppers, or garlic.
- Gravy variations: Experiment with different types of gravy, such as a red gravy for Creole-style chicken or a traditional brown gravy. Adjust the consistency of the gravy by thickening it with flour or adding more chicken stock.
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Recipe reviews
Craig Claiborne's Smothered Chicken recipe, which debuted in The Times in 1983, has received positive reviews from those who have tried it. The recipe calls for a whole chicken cooked in a skillet with butter and weighted down with a plate to ensure crisp skin. Some reviewers note that the cooking time may need to be adjusted for larger chickens, and one reviewer recommends using chicken thighs and thickening the sauce with flour.
The recipe has been described as "simply delicious" and a "feast for the senses." Reviewers appreciate the rich gravy and the option to add mushrooms and onions for a more metropolitan flavor. One reviewer served the dish with mushroom ravioli and used the sauce over both the ravioli and chicken.
Another version of the recipe, Craig Claiborne's Smothered Chicken, Creole Style, adds tomatoes, bay leaf, and spices to the gravy for a gentle heat. This version is served with white rice and has been described as a "classic family meal."
In addition to his Smothered Chicken recipe, Craig Claiborne's Tandoori Chicken from his 1963 Herb and Spice Cook Book has also received positive reviews. The recipe features a slow marinade and bake, resulting in juicy, flavorful chicken. One reviewer noted that the dish is "a feast for the senses," with aromatic Indian spices.
Overall, reviewers have enjoyed the flavors and simplicity of Craig Claiborne's chicken recipes, with many commenting on the delicious results and ease of preparation.
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Frequently asked questions
Craig Claiborne's chicken and cream recipe, also known as Chicken à la King, is a creamy dish featuring chicken, usually breast meat, in a creamy sherry sauce. The recipe was published in the New York Times in 1969.
The ingredients in Craig Claiborne's chicken and cream recipe include chicken, cream, sherry, mushrooms, and vegetables such as bell peppers. The recipe also calls for a cup of cream sauce to two cups of solids (chicken, ham, or vegetables).
The preparation method for Craig Claiborne's chicken and cream recipe involves poaching the chicken and creating a creamy sauce. The chicken is typically served smothered in the creamy sauce, often with a side of white bread, cream of mushroom soup, and frozen vegetables.
Yes, many people have tried and enjoyed Craig Claiborne's chicken and cream recipe. Some have made it with supermarket chicken breasts, while others have used rotisserie chicken or braised their own meat. The recipe has been described as "delicious" and "a feast for the senses".
