CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
BAKED CHICKEN REUBEN
This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.
Provided by Paula
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
- Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g
BAKED CHICKEN REUBEN IN A CAST IRON SKILLET
I have been making baked chicken reubens like this for years, the cast iron skillet heats evenly and with all the moisture in the kraut along with the chicked it works to perfection. I used a 9 inch skillet (Grisswold) along with the cast iorn lid.
Provided by Timothy H.
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken well and pat dry. Sprinkle on the salt and pepper on each side of the chicken. In the cast iorn skillet with the oil, brown both sides of the chicken on medium heat. When browned on both sides, pour the kraut over the browned chicken. Add the thousand island dressing on top of the kraut.
- Spread the dressing across the kraut so it blended well. Place the swiss cheese on top of the kraut and bake at 325 for 1 hour or until desired doness. Sprinkle the fresh parsley on top of the cheese.
- Depending on your oven, it could take 45 minutes to be baked in the cast iorn skillet because of the even heat from the cast iron along with the cast iron lid. Serve hot! Goes great with mashed potatoes.
Nutrition Facts : Calories 510.3, Fat 41.1, SaturatedFat 11.8, Cholesterol 59, Sodium 2486, Carbohydrate 24.2, Fiber 6.7, Sugar 16.7, Protein 14.4
PAN ROASTED CHICKEN & GRAVY-CAST IRON SKILLET
Make and share this Pan Roasted Chicken & Gravy-Cast Iron Skillet recipe from Food.com.
Provided by gailanng
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
- With a sharp knife or kitchen shears, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
- Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
- Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
- Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.
Nutrition Facts : Calories 601, Fat 42.2, SaturatedFat 12.4, Cholesterol 201.8, Sodium 360.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.1, Protein 50.6
CAST IRON SKILLET CAJUN CHICKEN
This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!
Provided by CajunYat
Categories Poultry
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
- Warm up the skillet over medium high heat.
- Add lard or butter an allow to melt.
- Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
- Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
- Turn heat down to medium.
- Add chicken breasts and allow them to brown on one side. Flip each breast.
- Spoon onions on top of breasts.
- Add a few Tablespoons water.
- Turn flame down to low/medium and cover pan.
- Simmer for 20 minutes, checking occasionally.
- Serve. The gravy and onions are great over rice.
Nutrition Facts : Calories 503.2, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9
REUBEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
Steps:
- Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
- Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.
More about "baked chicken reuben in a cast iron skillet food"
IRON SKILLET ROAST CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (182)Total Time 1 hrCategory Entree, DinnerCalories 1147 per serving
CAST-IRON SKILLET WHOLE ROASTED CHICKEN WITH POTATOES …
From foodiecrush.com
4.5/5 (39)Estimated Reading Time 6 mins
CAST IRON BAKED BONE IN CHICKEN BREAST - MAD ABOUT FOOD
From madaboutfood.co
HERB-RUBBED CAST-IRON CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
CAST-IRON ROAST CHICKEN WITH CRISPY POTATOES - BON …
From bonappetit.com
26 EASY CAST-IRON SKILLET CHICKEN RECIPES TO MAKE TONIGHT
From southernliving.com
'LAZY' ROAST CHICKEN MADE IN A CAST IRON SKILLET
From womansworld.com
HOW TO COOK CRISPY BAKED CHICKEN IN A CAST-IRON PAN
CAST IRON ROASTED HALF CHICKEN | VIDEO TUTORIAL INCLUDED! - MOM'S …
From momsdinner.net
12 BEST BAKED CHICKEN RECIPES
From allrecipes.com
YOU’LL BASICALLY SCORE A PAN FOR FREE IF YOU GRAB THIS 3-PIECE CAST ...
From allrecipes.com
27 BAKED CHICKEN RECIPES WORTH PREHEATING THE OVEN
From bonappetit.com
14 BEST BONELESS CHICKEN THIGH RECIPES | SKINNYTASTE
From skinnytaste.com
EASY PAN SEARED CHICKEN BREAST - MAD ABOUT FOOD
From madaboutfood.co
BEST BAKED CHICKEN REUBEN IN A CAST IRON SKILLET RECIPES
From alicerecipes.com
HOW TO MAKE CRISPY-SKINNED CAST-IRON BAKED CHICKEN
From youtube.com
CAST IRON ROASTED WHOLE CHICKEN - BAKE IT WITH LOVE
From bakeitwithlove.com
PERFECT CAST-IRON SKILLET CHICKEN THIGHS RECIPE | BON APPéTIT
From bonappetit.com
CAST-IRON ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
22 OVEN-BAKED CHICKEN RECIPES THAT ARE DEFINITE WINNERS
From southernliving.com
THE BEST CAST IRON COOKWARE OF 2023, TESTED AND REVIEWED - FOOD …
From foodandwine.com
CAST IRON SKILLET TERIYAKI CHICKEN RECIPE RECIPE | RECIPES.NET
From recipes.net
THIS DOLLYWOOD DESSERT IS 25 POUNDS AND COMES IN ITS OWN
From allrecipes.com
CRAZY CRISPY NO-OIL CHICKEN RECIPE - THE WASHINGTON POST
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love