I love cooking in cast iron. My dad cooks in it a lot and I grew up learning how. Today’s recipe is a modified version of one that I found in a cast iron cook book. This is probably one of my favorite fall recipes, just perfect for cold weather. Hearty and savory.
Note: I use a 10 inch cast iron skillet.
- 8 Baby Red Potatoes – Halved
- Sea Salt
- 2 Tbs. Unsalted Butter
- 4 Bone-in Skin-on Chicken Thighs or 2 Bone-in Skin-on Legs with Thighs
- Black Pepper
- Small Red Onion – Chopped
- Head of Garlic – Halved
- 2 Tbs Flour
- 1 Tbs Fresh Thyme (set additional aside for garnish)
- 1/2 C. Dry White Wine (I used Chardonnay)
- 1/2 Chicken or Vegetable Broth (I used this vegetable broth)
- 1 Tbs. Ground Mustard Seed
- 1/2 Shredded Asiago Cheese
- Pre-heat the oven to 400 degrees.
- In a pot on the stove bring the potatoes and 2 tsp. salt to a boil. Cook for about 10 minutes. Drain and set aside.
- Sprinkle both sides of chicken with salt and pepper. In cast iron skillet melt butter. On medium-high heat sear both side until golden brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Saute onion and garlic in remaining butter until tender, about 5 minutes. Remove garlic halves, add flour and thyme. Cook for one minute.
- Stir in wine, broth, and mustard. Cook until thickened, string constantly, about 5 minutes. Stir in cheese until melted.
- Add cooked chicken, sauted garlic, and softened potatoes to skillet.
- Bake for 30-35 minutes uncovered.
- Garnish with thyme and pepper.
Original recipe from Southern Cast Iron.
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