Tuesday, November 15, 2011

{a delicious fall meal, all in one skillet}

it is a beautiful thing when a meal requires only one pot/skillet.
i am borrowing my mom's cast iron skillet right now & i love it.
it's so versatile! i'm hoping santa brings me one of my own!

i've recently started cooking with bone-in, skin-on chicken breasts
in place of boneless, skinless chicken breasts.
for one thing, they're generally cheaper. for another thing,
they are wayyy more flavorful & juicy!
season them with some smashed garlic, red pepper flakes, lemon juice,
salt & fresh rosemary  (luckily i still have some growing - that stuff is hearty)
& they will explode with flavor.

after browning the skin-side of the chicken on the stovetop, throw in some cooked
red potatoes & a couple handfuls of mushrooms, throw it in the oven at 450
for around 25 minutes & you've got yourself a easy, not to mention delicious, meal.
the potatoes & mushrooms become  sooo flavorful after soaking up the juices
from the chicken.  plus, it makes for a very elegant dinner
without costing you much.

and let me tell you, your house will smell like heaven.

{before it went in the oven. isn't is pretty?}


SKILLET ROSEMARY CHICKEN
(4 servings :: adapted from Food Network recipe)
INGREDIENTS ::


3/4 lb red potatoes
kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon chopped rosemary
1 clove garlic, smashed
pinch of red pepper flakes (depends on how spicy you want it)
juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 small or 2 large skin-on, bone in chicken breasts
1/2 lb cremini mushrooms
1/2 lb button mushrooms (any kind of mushroom will do)

DIRECTIONS ::


Preheat over to 450.
Cover potatoes with cold water in a pot and salt the water.
Bring to boil over medium-high heat & cook until tender; about 8 minutes.
Drain & set aside.

Pile chopped rosemary, garlic, 2 tsp salt, & red pepper flakes on cutting
board, then mince & mash into a paste using a large knife.
Transfer paste to a bowl.
Stir in the juice of 1 lemon & the olive oil. Add chicken & turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add chicken,
skin-side down, cover & cook until skin browns, about 5 minutes.
Turn the chicken; add the mushrooms & potatoes to the skillet & drizzle
with the juice of the remaining lemon.

Add rosemary springs & reserved lemon halves to the skillet; transfer to the
oven & roast, uncovered, until chicken is cooked through & skin is crisp,
about 20 to 25 minutes.

6 comments:

Lisa said...

girl, you inspire me when it comes to being in the kitchen. for reals.

Emily Lynne {The Best of this Life} said...

Oooh, what a perfect recipe...looks so delicious. I'm a huge fan of rosemary - pretty and tasty :)

Dancing Branflake said...

Oh yum! I bet it would go great at any dinner party.

Loves tea... said...

This looks amazing! And yes, I've been finding out recently too that cast iron skillets are the best! So great. Thanks for sharing the recipe, I think I'm gonna try that next week.

Sandy a la Mode said...

oh yum! this looks soo great and it looks like such a filling dish for thanksgiving too!

Baju Muslim said...

Very good article. Congratulations.