Craig Claiborne's Smothered Chicken Recipe - NYT Cooking

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 yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce

Craig Claiborne's Smothered Chicken Recipe - NYT Cooking

Craig Claiborne's Smothered Chicken Recipe - NYT Cooking

Craig Claiborne's Smothered Chicken, Creole Style Recipe - NYT Cooking

Craig Claiborne's Smothered Chicken, Creole Style Recipe - NYT Cooking

Craig Claiborne's Smothered Chicken Recipe - NYT Cooking

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Craig Claiborne's Smothered Chicken Recipe - NYT Cooking

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