Sunday, March 27, 2011

Skillet Rosemary Chicken

Here's the new recipe that we tried tonight. We are venturing out of the normal recipes. We bought a bunch of books and marked up the pages. Now we are trying new things and passing the recipes on!

Skillet Rosemary Chicken
Active Time: 20 Min
Total Time: 40 Min
Serves: 4

3/4 Pound Small Red Potatoes, halved, or quartered if large
Sea Salt
2 Sprigs Rosemary, plus 1 Tablespoon leaves
1 Clove Garlic, Smashed (I used already chopped up garlic)
Pinch of Red Pepper Flakes
Juice of 2 Lemons (save the squeezed halves)
2 Tablespoons Olive Oil
4 Skin-on, bone-in chicken breasts (I used 8 chicken breasts boneless no skin)
1 Package of Mushrooms (I used two packages)

1. Preheat the oven to 450*. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. (I didn't have the patience to make it into paste so I got as close as I could)

3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20-25 minutes.

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