Craig Claiborne’s Smothered Chicken

### Directions

#### Step 1: Prepare the Chicken
Begin by seasoning the **chicken thighs** with **salt** and **pepper** on both sides. For the perfect crispy coating, dredge the chicken in **flour**, shaking off any excess. This will create a crispy exterior when fried.

#### Step 2: Fry the Chicken
In a large skillet, heat **vegetable oil** over medium-high heat. Once the oil is hot, add the chicken to the skillet. Cook the chicken for about **5-6 minutes per side**, or until golden brown and crispy on the outside. Make sure not to overcrowd the skillet, as this can affect the crispiness of the chicken.

Once the chicken is cooked, remove it from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.

#### Step 3: Sauté the Onions and Garlic
In the same skillet, reduce the heat to medium and add the **sliced onions**. Sauté for about **5 minutes**, or until the onions are softened and starting to turn golden brown. Add the **minced garlic** and cook for another **1-2 minutes**, allowing the garlic to become fragrant.

#### Step 4: Make the Gravy
To the skillet, add the **chicken broth**, **Worcestershire sauce**, **hot sauce** (if using), **dried thyme**, **paprika**, and **cayenne pepper**. Stir to combine and bring the mixture to a simmer. Let the gravy simmer for about **5 minutes**, allowing the flavors to meld and the sauce to thicken slightly.

#### Step 5: Smother the Chicken
Once the gravy has thickened, return the fried chicken to the skillet, nestling the pieces into the gravy. Spoon some of the sauce over the top of the chicken to coat it. Cover the skillet with a lid and let it simmer on low heat for **25-30 minutes**, or until the chicken is fully cooked and tender, with the flavors fully infused.

#### Step 6: Garnish and Serve
Once the chicken is cooked through, remove the skillet from the heat. Garnish with freshly chopped **parsley** for a touch of color and flavor. Serve the **Smothered Chicken** with your favorite side dishes, such as mashed potatoes, rice, or cornbread, to soak up that delicious gravy.

### Why You’ll Love Craig Claiborne’s Smothered Chicken

Craig Claiborne’s **Smothered Chicken** recipe is a perfect example of how simple ingredients and straightforward cooking techniques can result in a dish that’s bursting with flavor. The chicken is crispy on the outside but incredibly tender on the inside, while the gravy is rich and savory, with a balance of spices that elevate the entire dish. Here’s why you’ll love this recipe:

– **Crispy and Tender Chicken**: The chicken is dredged in flour and fried to perfection, creating a crispy outer layer that holds up beautifully when smothered in the rich gravy.
– **Savory Gravy**: The combination of chicken broth, onions, garlic, and spices creates a flavorful, hearty gravy that perfectly complements the chicken. It’s the kind of gravy that begs to be soaked up with a side of warm bread.
– **Classic Southern Comfort**: Smothered chicken is a classic Southern dish, and this recipe brings out the best of Southern cooking. It’s the kind of dish that feels like a hug in a bowl—warm, comforting, and full of soul.
– **Versatile**: You can serve this dish with almost anything—rice, mashed potatoes, biscuits, or cornbread. The versatility of the dish makes it ideal for feeding a crowd or for a cozy family dinner.

### Tips for the Best Smothered Chicken

– **Use Bone-In Chicken**: Bone-in chicken, such as thighs or drumsticks, works best for this dish because the bone adds extra flavor and moisture to the meat. However, boneless chicken breasts or thighs can also be used if you prefer.
– **Control the Heat**: If you like a little heat in your dish, feel free to adjust the amount of cayenne pepper or hot sauce in the gravy. On the other hand, if you prefer a milder flavor, you can leave them out.
– **Cook the Chicken to Perfection**: Make sure to cook the chicken long enough to develop that golden-brown crust. If you’re unsure, you can check the internal temperature of the chicken with a meat thermometer. It should read **165°F (75°C)** when fully cooked.
– **Make Ahead**: This dish is perfect for making ahead. The flavors actually improve the next day, so feel free to make it a day in advance and reheat it when you’re ready to serve.

### Conclusion

Craig Claiborne’s **Smothered Chicken** is a timeless dish that never goes out of style. The combination of crispy chicken, savory gravy, and aromatic spices is truly irresistible. Whether you’re a fan of Southern cuisine or simply love a hearty, comforting meal, this recipe is sure to become a family favorite.

So, next time you’re looking to create a meal that’s both satisfying and flavorful, don’t forget about **Craig Claiborne’s Smothered Chicken**. It’s the kind of dish that’s perfect for cozy dinners and special occasions alike. Trust us—you’ll want to keep this recipe close at hand!