Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Country Smothered Chicken Recipe There’s nothing like the rich, comforting flavors of Country Smothered Chicken to brin ...

This is not to say that smothered chicken has no history. In fact, this recipe somewhat resembles one described under the heading “To Smother Young Chickens” in Lettice Bryan’s “The ...

Prepare Slow Cooker Mexican Chicken and drain excess liquid. Preheat oven to 400°F, line a baking sheet with foil and place a rack on top. Fill each tortilla with ½ cup chicken filling, add cheese, ...

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 ...

Food Network celebrity chef Kardea Brown has her own line of frozen meals that she's incredibly proud of. Part of that pride ...

Texas Roadhouse's chili is one of the more affordable items on its menu, but it has one key ingredient that gives buyers a lot of bang for their buck.

These cheesy casserole recipes are packed with a variety of proteins, veggies and of course, plenty of cheese for a ...

Thomas, the executive chef at Benilde Hall Rehabilitation Center, passed away on September 17 at the age of 68 due to ...