CAST IRON CHICKEN FRYING PAN RECIPES

Steps:

• Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
• Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
• Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken—just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
• After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a cast iron skillet over medium heat; stir in onion. Cook and stir until the onion is softened and lightly browned, about 8 minutes. Lower heat and add bell pepper, mushrooms, and garlic; cook and stir until soft, 3 to 5 minutes more.
• Mix oregano, basil, paprika, black pepper, and salt together in a bowl. Stir 1/2 of the herb mixture into vegetable mixture. Stir black beans and rice into vegetable mixture. Arrange chicken breasts over beans and rice mixture, sprinkle remaining herb mixture on top. Pour in tomatoes and 1 cup water. Cover skillet with aluminum foil.
• Bake until chicken is no longer pink in the center and the juices run clear, adding more water as needed to keep mixture moist, about 25 minutes. Remove aluminum foil and cook until rice is soft, adding more water as needed to keep mixture moist, 10 to 15 minutes more. Remove skillet from oven and set aside to cool slightly, 5 to 10 minutes.