One Skillet Chicken
One pot meals are a life saver in my house. Especially when you’ve just got home from a long day of work, took the kids to soccer practice, ran your errands and you still have laundry and homework with the kids. You can easily swap out any items your family doesn’t use or like. The only important cookware you need is a Cast Iron Skillet. Now if you are a newbie in the kitchen or just never used a cast iron skillet before, its a must get! It leave a nice flavor crust on your food and the longer you use it the better your food tastes!
You do have to season your cast iron skillet which took me 2 days. First, you will want to heat your oven to 250 to 350 degrees. Rub oil (canola or vegetable works best) all over the skillet getting all the nooks, crannies and edges. Place the skillet upside down over a large cookie sheet, to catch all the drippings. Heat the skillet for at least an hour. Let cool completely and repeat the process at least one more time, two for good measure. This will be the same process to re-season your skillet when that time comes.
There are also special ways to clean your skillet. I know, I know, its soo much work. But it’s also SOOO worth it! Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap or steel wool as these may strip the pan’s seasoning. To remove stuck on food, scrub the pain with a paste of coarse kosher salt and water.
Now that we got all that out of the way, it’s time for what you came for. The one skillet chicken recipe! Here is what you need:
-3 lbs of chicken, any cut you prefer (skin on is best)
-Small potatoes like fingerling or small red, or teeny tiny potatoes cut into bite sized pieces
-Fresh Basil, at least a good handful, torn into smaller pieces
-1 chopped shallot, or onion
-Baby heirloom tomatoes, leave whole
-Crusty bread- to serve on the side
To get started:
Heat skillet (the one we talked about) with about a half cup of olive oil over medium heat. When its good and hot place the sliced shallot or onion and cook for about 2 minutes. Coat the chicken in adobo seasoning place the chicken in skin side down and press it firmly into the pan. Cook for about 4 minutes, then add the potatoes into the skillet. After about 5 minutes turn over chicken, flip the potatoes and add about 3 leaves of fresh basil, torn into pieces and the baby heirloom tomatoes which we left whole. Squeeze half a lemon over the chicken (hold upside down so the seeds don’s go in your dish). Cook until chicken is brown and cooked thoroughly and potatoes are fork tender.
Let cool, serve with crusty bread if desired and enjoy!!