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1
Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish.
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2
Sprinkle the chicken on both sides with salt and pepper.
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3
Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling.
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4
Fold wings under to secure them.
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5
Melt the butter in the pan and add the chicken, skin side down.
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6
Cover chicken with a plate that will fit comfortably inside the skillet.
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7
Place a heavy can, stone or brick on top of the plate to weigh it down.
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8
Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
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9
Remove weight and plate.
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10
Turn chicken so skin side is up.
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11
Replace plate and weight and continue cooking for about 15 minutes more.
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12
Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan.
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13
Add the flour to the fat, stirring with a wire whisk over medium heat.
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14
Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up.
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15
Add salt and pepper to taste.
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16
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.
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17
Spoon the sauce over it.
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18
Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.
