Cast Iron Skillet Chicken with White Wine and Baby Bellas and Potatoes featuring Oz Winery

Cast Iron Skillet Chicken with White Wine and Baby Bellas and Potatoes featuring Oz Winery

June 24, 2015

Looking to spice up your dinner menu? Well, Chef Alli is incorporating wine into her latest dish! Check out this savory skillet chicken dish featuring our friends at Oz Winery in Wamego.

Note from Chef Alli: Not a fan of chicken thighs? I wasn't either, until I tried them in this recipe. And just to give the white meat a fair shot, I even made this dish using chicken breasts and found that it's way better using the dark meat - its more tender and something about the texture just makes this dish - honest. And if you can't trust Chef Alli, who then? 

 

 

 

 

 

Ingredients

1 1/2 lbs. Yukon Gold potatoes, cubed and cooked until fork-tender
10-12 oz. whole baby bella 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 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.If you are looking to find a Kansas winery, such as Oz Winery, in your area, check out our map. 

 

by Chef Alli: http://www.chefallis.com/

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