LODGE CAST IRON CHICKEN RECIPE RECIPES

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CREAMY GARLIC HERB CHICKEN | LODGE CAST IRON



Creamy Garlic Herb Chicken | Lodge Cast Iron image

Chicken thighs are an easy weeknight win...

Provided by Lodge Cast Iron

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

4 of chicken thighs, bone-in, skin-on
1 tablespoon of cornstarch
½ teaspoon of salt
½ teaspoon of pepper
¼ teaspoon of garlic powder
1 tablespoon of olive oil
2 of cloves garlic, minced
1 of shallot, minced
¼ teaspoon of red pepper flakes
1 cup of chicken stock
2 of sprigs rosemary, plus more for garnish
2 of sprigs thyme, plus more for garnish
2 tablespoons of unsalted butter
½ cup of heavy cream

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Gradually heat cast iron pan to medium-high heat for 4-5 minutes while you prep chicken.
  • Pat chicken dry with paper towels and place in a medium bowl. Toss with salt, pepper, and garlic powder, then sprinkle both sides with cornstarch.
  • Add 1 tablespoon of olive oil to preheated pan. Place chicken in Cast Iron Pan skin side down and cook 4-5 minutes until golden brown. 
  • Flip chicken and place in the preheated oven. Cook for 15 minutes or until golden brown and cooked through. 
  • Remove chicken from the pan and place the pan with the drippings over medium heat. Add minced garlic, shallot, and red pepper (optional) to the pan and sauté for 1-2 minutes. Add unsalted butter and allow to melt. Add rosemary, thyme, and chicken broth. Simmer for 5 minutes. 
  • Reduce heat to medium-low and stir in heavy cream. Allow pan sauce to simmer for 7-10 minutes until thickened. Place chicken thighs back in pan.
  • Spoon the creamy garlic sauce over the chicken for serving, add salt and pepper to taste, and garnish with fresh herbs.
  • To cook this recipe on the grill, heat one side of your grill to medium-high and follow steps 1-3 above using the grill instead of the stovetop. Slide pan to cool side of grill and close the lid. Cook for 15 minutes or until golden brown and cooked through. Remove chicken from pan and continue with steps 5-7.

ROAST CHICKEN WITH SPRING VEGETABLES | LODGE CAST IRON



Roast Chicken With Spring Vegetables | Lodge Cast Iron image

Use skin-on chicken breasts in this dish for depth and flavor.

Provided by The Culinistas & Lodge Cast Iron

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 11

¼ cup of olive oil, divided
3 of skin-on chicken breasts, boneless
4 of ounces shiitake mushrooms, stemmed and halved
½ cup of marinated artichokes, quartered
¼ cup of marinated artichoke pickling liquid
¼ cup of water
¼ teaspoon of cayenne
1 cup of asparagus, ends trimmed and cut into 1 inch pieces on a bias
¼ cup of parsley, roughly chopped, plus a little for garnish
of Salt and freshly ground black pepper to taste
of Baguette for serving

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate.
  • Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve.

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