CREAMY GARLIC HERB CHICKEN | LODGE CAST IRON
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
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
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
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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