Are you craving a delicious, comforting meal that's surprisingly easy to make? Then look no further than Craig Claiborne's Smothered Chicken! This classic recipe is a testament to simple, flavorful cooking, delivering tender, juicy chicken smothered in a rich and savory sauce. It's a perfect weeknight dinner, a crowd-pleasing dish for any gathering, and a fantastic example of how homemade cooking can be both quick and incredibly satisfying. Get ready to elevate your weeknight meal game!
Ingredients:
- 1 whole frying chicken (about 3 pounds), cut into 8 pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley (optional)
Instructions:
Step 1: Preparing the Chicken
Preheat your oven to 350°F (175°C). In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. This step creates a delicious crust and helps lock in the juices.
Step 2: Browning the Chicken
Heat the vegetable oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. Carefully place the chicken pieces in the skillet, ensuring not to overcrowd it. Brown the chicken on all sides, about 3-4 minutes per side. This browning step adds depth of flavor to the dish.
Step 3: Sautéing Aromatics
Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for the sauce.
Step 4: Creating the Sauce
Stir in the cream of mushroom soup and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. This incorporates all those delicious flavor compounds into your sauce.
Step 5: Smothering the Chicken
Return the chicken to the skillet, ensuring each piece is nestled in the sauce. Cover the skillet and transfer it to the preheated oven.
Step 6: Baking to Perfection
Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
Step 7: Serving and Enjoying
Once cooked, remove the skillet from the oven and garnish with fresh parsley, if desired. Serve the smothered chicken hot, ideally with a side of mashed potatoes, rice, or your favorite vegetable.
Cooking Tips for the Best Results:
- For extra flavor, marinate the chicken for a few hours before cooking.
- Don't overcrowd the skillet when browning the chicken; work in batches if necessary to ensure even browning.
- For a thicker sauce, simmer uncovered for the last 10 minutes of cooking.
- Feel free to experiment with different herbs and spices to customize the flavor.
Variations:
- Spicy Smothered Chicken: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the flour mixture or the sauce.
- Creamy Tomato Smothered Chicken: Replace the cream of mushroom soup with cream of tomato soup for a different flavor profile.
- Smothered Chicken with Mushrooms: Add 8 ounces of sliced mushrooms to the skillet with the onions for extra texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 35-40g Fat: Approximately 25-30g Carbohydrates: Approximately 20-25g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Craig Claiborne Smothered Chicken recipe is a true winner, perfect for busy weeknights or special occasions. Enjoy the delicious results of this easy and flavorful dish!