Cast Iron Skillet Chicken with White Wine, Baby Bellas, and Potatoes

Well, it looks as though the chicken thighs are buried beneath my potatoes and mushrooms in this photo. They really are in there!

Not a fan of chicken thighs?  I wasn’t either, until I tried them out in this recipe.  And just to give the white meat a fair shot, I made this dish using chicken breasts and found that it’s waaaaay better using the dark meat – much more tender and something about the juicy texture of the dark meat just makes this dish. 

1 1/2 lbs. red potatoes, cubed and cooked until nearly fork-tender

10-12 oz. whole baby bella or button mushrooms

2 Tbs. fresh rosemary leaves

2 whole rosemary sprigs

3 cloves garlic

2 tsp. kosher salt

1/2 tsp. red pepper flakes

juice and zest of 1 lemon

2-3 Tbs. good olive oil

6 bone-in, skin-on chicken thighs

1/2 cup Oz Winery Emerald City Lights white wine, or substitute your favorite semi-dry white wine

Preheat oven to 450 degrees F.

Using your favorite chef knife and cutting board, finely mince together the rosemary leaves, garlic cloves, salt and red pepper flakes until a nice paste forms.

Add prepared paste to a large bowl and combine with zest and juice of lemon and olive oil; add chicken thighs and thoroughly coat each one.

Heat a large cast iron skillet (12 inch is ideal for this recipe) over medium high heat.  Add the prepared chicken thighs, SKIN-SIDE-DOWN and cook until the skin is nicely browned. Remove chicken from the skillet and set aside.

Return skillet to burner over medium high heat; add wine to deglaze the pan, bringing up all the browned bits on the bottom of the skillet.  Place mushrooms and potatoes into the skillet, along with any leftover rosemary paste from bowl; top with browned chicken, skin-side-up.

Add rosemary sprigs to the skillet and roast, uncovered, on center rack of oven, until skin is crisp and thighs are cooked through, 160 degrees F. at the center, approx. 25-30 minutes.

Now You’re Cookin’,
Chef Alli

April Bryant represented Oz Winery for our cooking segment as part of Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas on WIBW 13 News This Morning, June 2015.  Oz Winery is located in the heart of downtown Wamego where their wines are made on-site, featuring wines such as A Witch Gone Good, Squished Witch, and Emerald City Lights.  Visit their store to enjoy daily free wine tastings or wine flights paired with chocolate and cheese, or call 785.456.7417 to reserve your special event at Oz Winery.  

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

2 thoughts on “Cast Iron Skillet Chicken with White Wine, Baby Bellas, and Potatoes

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

  2. Pingback: Oz Winery & Chef Alli: A Great Pairing! | Chef Alli's Farm Fresh Kitchen

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