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

Many come from popular national chains, including the Cheesecake Factory, Outback Steakhouse, P.F. Chang's and Olive ... of the chicken mixture in the center of each lettuce leaf and roll it ...

The new sandwich, which first debuted in England and Australia, hits restaurants in the U.S. on Oct. 10 for a limited time Kate Hogan is Director of Digital Specials and Features at PEOPLE, as ...

Return the chicken to the pan, skin-side up, and reduce the heat to low-medium. Cover with a lid and cook for 15 minutes. Add the lettuce and peas, using a wooden spoon to nestle them into the liquid.

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This recipe was inspired by the staple appetizer at P.F. Chang's restaurant, which has been on the menu since day one in 1993 ...

Stir in basil and fish sauce. Remove from heat. In a small bowl, whisk together lime juice, fish sauce, and coconut sugar.