Sunday, January 24, 2010

Chicken + veg Cast Iron Skillet

This was a delicious 1 pot winter dinner, thought I'd share + document.
*Chicken legs and thighs etc-(~1 1/2lb I used 7-8 small pieces)
*Handful baby carrots or cut carrots
*4 red potatoes-cut intro quarters, and tossed with a drizzle of extra virgin olive oil and salt and pepper
*4 sprigs rosemary
*4 cloves garlic smashed
*1 small onion quartered
*1/2 cup chicken broth
*1/2 cup dry white wine
*Salt & pepper
*Extra virgin olive oil
Preheat oven to 375 deg. Heat 12" cast iron skillet on high add 1-2 TBS olive oil. Season chicken with salt and pepper-you can also rub with garlic and rosemary if you want. Add chicken parts skin side down and sear-about 3-4 minutes/per side. Turn off burner. Remove chicken from skillet and set aside. Add white wine to pan and deglaze-(aka loosen up browned bits). Add 1/2 cup chicken stock. Return chicken to pan and add all your veggies-potatoes, carrots, onion and garlic. Lay 4 sprigs rosemary on top and season with salt and pepper.
Cover skillet loosely with foil and roast in 375 deg oven until potatoes and carrots are tender-approx 40-45min.
Enjoy. Serves 2.

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