CRAIG CLAIBORNE'S SMOTHERED CHICKEN
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. But sometimes the easiest way is the best. Try it.
Provided by Sam Sifton
Categories dinner, easy, weekday, times classics, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams
CRAIG CLAIBORNE'S LEMON CHICKEN
Provided by Nora Ephron
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 18 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1099 milligrams, Sugar 49 grams, TransFat 0 grams
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
LEE LUM'S LEMON CHICKEN
This recipe is from Craig Claibourne's New York Times Cookbook, and I think it's one of the best recipes I've ever tried. It looks beautiful, I love the flavors, and in my opinion, well worth the work. Don't leave out or substitute for the whole bottle of lemon extract added at the very last second; it's what makes the dish. If you cannot find water chestnut flour or powder, you can substitute cornstarch. However, the texture will not be as crispy or nutty.
Provided by Charmed
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Place the chicken breasts in a shallow dish.
- Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
- Preheat the oven to 200.
- Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
- Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
- Arrange the shredded lettuce attractively on a platter.
- To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
- Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
- Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
- Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
- Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.
Nutrition Facts : Calories 265.9, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 751.6, Carbohydrate 28.8, Fiber 2.2, Sugar 23.4, Protein 30.5
More about "craig claibornes lemon chicken recipes"
CRAIG CLAIBORNE’S SMOTHERED CHICKEN | THE NEW YORK TIMES
From youtube.com
CRAIG CLAIBORNE’S SMOTHERED CHICKEN RECIPE | RECIPE | COOKING ...
From pinterest.com
CRAIG CLAIBORNE'S SMOTHERED CHICKEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRAIG CLAIBORNES SMOTHERED CHICKEN - PLAIN.RECIPES
From plain.recipes
CRAIG CLAIBORNE’S LEMON CHICKEN - DINING AND COOKING
From diningandcooking.com
TUNA SANDWICH: CRAIG CLAIBORNE - RECIPES - GOOGLE
From sites.google.com
CRAIG CLAIBORNE’S SMOTHERED CHICKEN - MEAL GARDEN
From mealgarden.com
RECIPE: CRAIG CLAIBORNE’S SMOTHERED CHICKEN - THE SEATTLE TIMES
From seattletimes.com
CHICKEN SAUTE FROM CRAIG CLAIBORNE’S KITCHEN PRIMER BY CRAIG …
From app.ckbk.com
CRAIG CLAIBORNE'S FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON CHICKEN, TEXAS-STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON CHICKEN FROM A FEAST MADE FOR LAUGHTER BY CRAIG CLAIBORNE
From app.ckbk.com
CRAIG CLAIBORNE'S CHICKEN WINGS NY TIMES - RECIPELINK.COM
From recipelink.com
CRAIG CLAIBORNE’S CHICKEN SALAD SANDWICH ON TRIVET RECIPES
From trivet.recipes
CRAIG CLAIBORNE'S FAVORITES FROM THE NEW YORK TIMES (1977): …
From eatyourbooks.com
CRAIG CLAIBORNE’S CHICKEN SALAD SANDWICH RECIPE
From pinterest.jp
CRAIG CLAIBORNE CHICKEN RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CRAIG CLAIBORNE'S ROAST CHICKEN WITH MUSTARD SAUCE - PLAIN.RECIPES
From plain.recipes
CHICKEN, SMOTHERED-CRAIG CLAIBORN - RECIPES - GOOGLE
From sites.google.com
CRAIG CLAIBORNE - CHICKEN CUTLETS POJARSKI - MASTERCOOK
From mastercook.com
CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS RECIPE
From pinterest.com
CRAIG CLAIBORNE'S MOTHER'S CHICKEN SPAGHETTI RECIPE
CRAIG CLAIBORNE’S CHINES EGG RECIPES: CIRCA 1972 - THE DENVER POST
From denverpost.com
CRAIG CLAIBORNE'S FRIED CHICKEN - MASTERCOOK
From mastercook.com
CRAIG CLAIBORNE’S SMOTHERED CHICKEN RECIPE - YAHOO
From yahoo.com
ONE PERFECT BITE: CRAIG CLAIBORNE - CHICKEN CUTLETS POJARSKI
From oneperfectbite.blogspot.com
CRAIG CLAIBORNES SMOTHERED CHICKEN FOOD- WIKIFOODHUB
From wikifoodhub.com
CRAIG CLAIBORNE SMOTHERED CHICKEN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CRAIG CLAIBORNES CHICKEN SALAD SANDWICH FOOD- WIKIFOODHUB
From wikifoodhub.com
CRAIG CLAIBORNE’S SMOTHERED CHICKEN RECIPE
From pinterest.ca
RECIPE: CHICKEN à LA KING VI BIG FOOD, BIG GARDEN, BIG LIFE
From bigfoodetc.com
CRAIG CLAIBORNE SMOTHERED CHICKEN RECIPE
From recipeschoice.com
CRAIG CLAIBORNE'S MOTHER'S CHICKEN SPAGHETTI RECIPE
CRAIG CLAIBORNE CHICKEN RECIPES - MJBERMUDEZ.COM
From mjbermudez.com
CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS | RECIPE CART
From getrecipecart.com
CRAIG CLAIBORNE'S FRIED CHICKEN - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love