Thursday, May 29, 2014

Crispy Cast Iron Chicken

Yes, I do like chicken because there are so many ways to cook it and the result can be so different. Probably I buy more chicken than other meats (price and endless possibilities). This dish is one of my favorites because is soooooo tasty and not that hard to make. At dinner time, just put the chicken in the center of the table, add some fresh bread (sometimes I even have time to bake one...) and a nice glass of wine.

Some people swear that the perfect wine for chicken is rose.... ouch. If you are one of those, please close this page and go to Martha Stewart's recipe site...or Oprah's... or your favorite hipster cooking site. The ones who read this blog only believe that there are two kinds of wine: red and white.

Crispy Cast Iron Chicken 


Cooking Time: 2 Hours   Makes 6 servings

Ingredients

For the Chicken part:
2 Deboned skin on chicken breasts
2 Slices of good bacon (a bit thick)

1 Lemon
Rosemary (fresh if possible)
Kosher Salt

For the Side Veggies:
4 Large Carrots -cut in big pieces-
4 Medium Potatoes -quartered-
1/2 Cup of Cream 
1 Tbsp. Butter
-Fresh Tarragon

For the Sauce:
1 Cup of Berries (gooseberries work best!)
1 Lemon (juice and zest)
1 Tbsp. Apple Vinegar
1/2 Cup Sugar

Cooking Instructions

1. In a Dutch oven over medium heat fry the two pieces of bacon until near smoking. If you don't have a Dutch oven you can use an oven pan (large)...and if you don't have an oven pan...change recipe.
 2. Preheat the oven at 375 ˚F.
3. While the bacon is frying, season the chicken breasts with the rosemary and salt, both sides. 
4.  Place chicken skin down into the hot pan and let it brown a little.
5. Halve the lemon and place the two halves beside the chicken in the pan, flesh down.
6. Turn the chicken once to brown a little the other side and then turn it so the skin side is facing up.
7. Place in the oven and let it cook for about 45 minutes to an hour (check the meat temperature with a thermometer).
          While waiting for our chicken to cook,  instead of start drinking the wine, we start preparing the veggies:

8. Place the carrots in big pieces in a deep pan with enough water to cover.
9. Bring it to a boil and then add the butter and the tarragon.
10. Let simmer until carrots are fork tender and water has reduced to 3/4 approx.
11. After 1o minutes add the quartered potatoes and keep simmering.
12. When the potatoes are semi-soft (we don’t want them too soft!) add the cream, and, if necessary, season a bit more. Simmer until reduced to a creamy texture.

 Now, the last step, the sauce:

13. Bring the berries, sugar, lemon juice and zest and vinegar to a boil in a sauce pan with one cup of water.
14. Simmer until sugar dissolves and berries become soft, breaking their skins. I usually add a bit of red wine to give it a kick, but this is optional.
15. When the sauce is a bit thick, then is ready.
16. By now the chicken should be ready, so, I recommend to bring the chicken to the table, dutch oven and all (just remember that the Dutch oven is really hot, so use oven mittens, otherwise you will end in the hospital eating God knows what -been there done that-), and in two other serving plates bring the creamy veggies and the berry sauce. Amazing dish!

16. Enjoy!

** The photo is not mine... it's Emily Harri's. Every time I cook this dish, by the time I remember that I need a picture... it's too late...gone. I will update next time I cook this dish.