Craig Claiborne’s Smothered Chicken

### The Method

1. **Prep and Dredge**
Season the chicken generously with salt, pepper, and a pinch of cayenne. Lightly coat the pieces in flour, shaking off the excess.

2. **Sear the Chicken**
Heat a large skillet or Dutch oven over medium-high heat with a combination of butter and oil. Sear the chicken on all sides until golden brown. Remove the chicken and set aside.

3. **Build the Flavor**
In the same skillet, add the sliced onions. Cook them until softened and golden, scraping up any browned bits from the bottom of the pan for extra flavor. Add a bit of flour to the onions, stirring to create a roux.

4. **Create the Gravy**
Gradually stir in broth or water, ensuring a smooth consistency. Let the mixture simmer until it begins to thicken.

5. **Simmer and Smother**
Return the chicken to the skillet, nestling it into the gravy. Reduce the heat to low, cover, and let it simmer gently until the chicken is tender and infused with the gravy’s flavors, about 30–40 minutes.

6. **Serve**
Smothered chicken is traditionally served over rice, mashed potatoes, or even buttered noodles. Garnish with fresh parsley for a pop of color.

### Why This Recipe Endures

Craig Claiborne’s Smothered Chicken is more than just a recipe; it’s a tribute to the beauty of home cooking. The dish highlights the transformative power of simple ingredients and reminds us of the joy in creating meals that bring comfort and connection. Whether served at a family dinner or a casual gathering, this dish is sure to satisfy and delight.

Give this recipe a try, and you’ll understand why smothered chicken remains a beloved classic in Southern and American cuisine. It’s a dish that invites you to slow down, savor the process, and enjoy every bite.