In a large bowl, whisk together the flour, Creole seasoning, onion powder, garlic powder, salt, pepper, and paprika. Remove 3 Tablespoons of the seasoned flour from the bowl and reserve this for later ...
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. The basic idea is to split a chicken down the back and cook it whole in a ...
Craig Claiborne’s smothered chicken is savory, satisfying simplicity. By Kim Severson Good morning! Today we have for you: A beloved chicken recipe from Craig Claiborne A fiery stew for potato season ...
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