Craig Claibornes Smothered Chicken Creole Style Recipes

Steps:

• Craig Claiborne believed a cast-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 wings under to secure them.
• Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
• Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
• Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
• Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

Steps:

• A black iron skillet is 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 skillet and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Add several weights, approximately five pounds, to the top of the plate. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, about 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.

Steps:

• Place chicken in a shallow dish. Combine soy sauce, sesame oil, salt and gin or vodka, and pour over chicken. Toss to coat, and let sit for 30 minutes.
• Drain chicken and discard marinade. Add chicken pieces to beaten egg whites, and toss to coat. Pour water-chestnut flour on a plate and dredge chicken in flour.
• Preheat oven to 200 degrees. Pour peanut oil in skillet one-half inch in depth, and heat to 350 degrees. Add chicken in batches. Brown one side, turn and brown other. Drain.
• combine sugar, vinegar, broth, cornstarch mixed with 2 tablespoons water, MSG and lemon juice and zest in pan. Bring to a boil. Stir until thickened.
• Cut chicken into one-inch crosswise slices, and place on top of lettuce on a serving platter. If necessary, keep it warm in oven.
• Add vegetables and fruit to sauce. Remove from heat and stir in extract. Pour over chicken.

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.