The Enduring "Smothered Chicken" ...

NYT Cooking, covering the food world, what we're eating and drinking and watching and reading...

This spatchcocked chicken has been seared skin-side down, using a great hack my cousin Matt showed me.

I will be reading the morning Times on my iPad, cats curled up on the bed at our feet, and more times than I can count, Ann, scrolling on her phone, will ask, “How about smothered chicken tonight?” Or “I have got to make this.” Or, “Michael look at this…