This Cast iron chicken It is the best way to get perfectly crunchy skin and juicy meat every time! This is one of those chicken recipes in the house, just like the mother made, with appetizing meat that is perfect for the whole family.
We love use cast iron pans to prepare delicious meals, from the double -edged cast iron pork ribs to the cast iron fries with chilli pepper! The cast iron pan is the perfect cooking method to make all types of recipes, including this cast iron chicken. This chicken recipe uses a hot cast iron pan to create a deep and tasty dish perfect for the preparation of meals or adding to your collection of dinners of the week.
What is cast iron chicken?
This cast iron chicken with recipe of balsamic glaze of strawberry rhubarb is the perfect mix of dessert and salty, putting out the best in one of the most classic dishes you can prepare. Using humble and delicious ingredients, we have a perfect recipe for strawberries, we created a perfect recipe for sharing around a table with great laughter and conversations. Just as every meal should be. Tell home made at home and share something more than fast food with your family tonight.
Kine Kaming Poly Poles ingredients
For the strawberry rhubarb glaze
- Bonne Maman strawberry preserves – You can find them near the jam section in most grocery stores. If you can’t, the normal preserves of strawberries work well.
- Chopped onion
- Reduction of balsamic vinegar figs
- Red wine vinegar
- Salt and pepper
- Chopped and chopped rhubarb
For chicken
- Grape seed oil
- Bone in the skin on chicken neighborhoods
- Fresh thyme and sliced strawberries – by outline.
How to prepare the chicken in a cast iron pan
Prepare the oven
Preheat the oven at 425 degrees F.
Prepare the strawberry rhubarb glaze
In a small saucepan, add the ingredients of the strawberry rhubarb glaze. Bring it to a boil, mixing, then reduce the heat over low heat over low heat and let the sauce thickened over time. Keep an eye on it and remove from the heat if necessary. If the sauce thickens too much, add a little more strawberry preserves.
Prepare the pan and the chicken
In the meantime, heat the grape seed oil in a large cast iron pan until it is very hot. This will produce crunchy skin on the chicken. Then, dry the chicken with a paper napkin and season with salt. The towel get the chicken in advance, the more crunchy the skin will be.
Cook the chicken
Place the side of the chicken skin in the warm pan and burn the chicken up to crunchy and golden brown, for about 7-10 minutes. Then, turn the chicken with the pliers, cover it and put it in the hot oven. Cook the chicken for another 20 minutes. Then, remove the lid and the spoon a little sauce on the chicken. Put in the oven and cook the chicken for another 5-7 minutes. Let the chicken rest for 5 minutes before serving.
Serve and have fun
Serve the chicken on a plate with additional sauce on the side for spoon on top.
Recipe of carnivorous experts as a girl Tipps
- Use a meat thermometer To ensure that the internal chicken temperature reaches at least 165 degrees F with a digital meat thermomter.
- If you use a new cast iron pan, be sure to take a look at our cast iron guide how to share before using it.
- If you don’t have grape seed oil, canola oil, vegetable oil or avocado oil it will work! Just make sure that the oil has a high smoke point and will not start smoking or becoming rancid.
- He experiences other fresh herbs such as rosemary or oregano to bring out different flavors.
What to serve with cast iron chicken
This delicious chicken meal perfectly pairs with flavors such as Brussels sprouts for roasted bacon in cayenne and pumpkin maple, cabbage and apple salad with hot vinaigrette or this grilled corn on the cob!
Leftovers and heating
Make any leftovers in an airtight container in the fridge for 3-4 days. When you are ready to eat it, put a cast iron pan on the stove and heat the chicken until it is hot. Alternatively, it is possible to transform the oven to 350 degrees F and cook until it is hot.
If you want to save this meal for later, put it in the freezer in an airtight container for 3-4 months. To heat, put the chicken in the refrigerator during the night to defrost and use the same heating instructions as above.
Other recipes of cast iron pan
This chicken recipe for the cast iron pan is our favorite way to prepare the chicken! The warm pan creates perfectly tender chicken that it is crunchy outside and juicy inside. With simple ingredients such as chicken, fresh herbs and a strawberry rhubarb glaze, this easy recipe will be ashamed of all the other dinner recipes!
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
When it comes to delicious roast chicken, it is difficult to beat a traditional cast iron pan for perfectly crunchy skin and juicy meat!
Prevent the screen from going to sleep
For the strawberry rhubarb glaze
Preheat the oven at 425 degrees F.
In a small saucepan, add the ingredients of the strawberry rhubarb glaze.
Bring to a boil, mix, then reduce heat over low heat over low heat and let the sauce thickens over time.
Keep an eye on it and remove from the heat if necessary. If the sauce thickens too much, add a little more strawberry preserves.
In the meantime, heat the grape seed oil in a large cast iron pan until it is very hot. Pass the dry chicken and season with salt.
Place the side of the chicken skin downwards and leave crunchy and golden, from 7 to 10 minutes.
Turn the chicken with care, cover and put in the oven, cooking for another 20 minutes.
Remove the lid and the spoon a little sauce on the chicken.
Put in the oven and bake another 5-7 minutes.
Serve the chicken on a plate with additional sauce on the side for spoon on top.
Service: 1G | Calories: 736Kcal | Carbohydrates: 33G | Protein: 42G | Fat: 47G | Saturated fat: 12G | Polynsaturo fat: 12G | Monolysatuine fat: 18G | Trans fat: 0.2G | Cholesterol: 252mg | Sodium: 213mg | Potassium: 629mg | Fiber: 1G | Sugar: 22G | Vitamin A: 218Iu | Vitamin C: 6mg | Soccer: 47mg | Iron: 2mg
Frequent questions about the recipe
Absolutely! Use any type of chicken you like. We like chicken, for the technicians and the flavor it gives, but if you have boned chicken breasts, they work in a pinch.
YES! If you don’t want to use your oven, simply cook the chicken in the pan on the hob. However, we discover that the convection heat of the oven makes a overall kitchen better. If you use a Dutch oven, cover the lid to help recreate it on the hob.
Any non -stick pan or stainless steel pan will work well as long as it is safe. However, we highly recommend investing in a solid cast iron pan.
Credit model the always boho Alice Phillips of Ally’s cuisine
