Cast Iron Chicken Recipes Free Food

CAST-IRON SKILLET CHICKEN

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.

CAST IRON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Chop all the veggies in bite-sized pieces.
• Season the chicken with garlic salt, pepper, and a light sprinkle of flour. Brown the chicken in a cast iron or oven safe skillet with a small amount of olive oil. Take the chicken out of the skillet and set aside.
• Place all the veggies in the skillet and season with garlic salt, pepper, dried parsley and add a little olive oil if needed. Toss in the skillet to coat with the chicken drippings.
• Place chicken back on top of the veggies and cook in the oven for about 30 minutes until the potatoes are tender and the chicken is cooked all the way through.

CAST IRON SKILLET CAJUN CHICKEN

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.

CAST-IRON SKILLET QUICK CASSOULET

Steps:

• Position a rack in the highest level of the oven and preheat to 400 degrees F.
• Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
• Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
• Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
• Remove the pan from the oven, and set the broiler to high.
• Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.