Recipe: Pan-Roasted Chicken Thighs with Mushrooms {Dinner: A Love Story}

by Cate on December 18, 2012

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I am always happy when I find a recipe that gives me another opportunity to use my cast iron skillet. I waxed and waned for years about buying one. Mostly because I’m kind of picky when it comes to real estate in my kitchen. I only want the kitchen to have items that I will use again and again and again.

So you won’t find a pasta machine. Or a bread mixer. Or any as-seen-on-tv gadget. And as Sarah will tell you, there’s not even a rolling pin.

For realz.

So when I finally caved in buying the cast iron pan last year, it was not before lots of pause. I mean, especially because it can’t go in the dishwasher.

This recipe? Perfect for your cast iron skillet. But fear not, any oven-safe skillet will do.

It is the perfect dish for a weeknight. Because you can be done in just about a half hour. Because it doesn’t use any fancy ingredients. And because it’s pretty family-approved.

And really, is there anything else?

The recipe comes from the folks at Dinner: A Love Story, and it’s just another representation of why I love their recipes. Non-fussy. Totally about comfort. And family. Their recipes allow you to skip slaving over a hot stove for hours, and, instead, give you time to celebrate what matters … spending time with those you love most.

If you don’t already have their cookbook, add it to your list. You won’t be disappointed.

Psst … this delicious stone fruit cobbler is also from the same cookbook.

Pan-Roasted Chicken Thighs with Mushrooms
Recipe from Dinner: A Love Story

1-1.5 pounds boneless chicken thighs
1 cup cremini mushrooms
4 or five sprigs of thyme
1 onion, roughly chopped
1 teaspoon paprika
Few glugs olive oil
Salt and pepper, to taste

Preheat oven to 475°. Season chicken with salt, pepper, and paprika. Heat oil in skillet over high heat. Add chicken to skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and cook another 10 or so minutes, until skin is golden brown. Flip chicken, gently toss in mushrooms, onions, and thyme so they are coated in oil, and transfer skillet to oven. Cook another another 15-17 minutes, until chicken is cooked through. Let rest a few minutes before serving.

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{ 6 comments… read them below or add one }

Joanne December 19, 2012 at 7:28 am

A cast iron skillet is one cooking implement that I really wish I had. I’d give up one of my many mediocre pans for one!
Joanne recently posted..Recipe: Baked Ziti with Eggplant…and a Review of Now Eat This! Italian

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Betsy December 19, 2012 at 12:53 pm

Thanks for posting this recipe — looks great. I made a similar recipe in my cast iron (chicken, potatoes, onion, and a bit of a spice rub with paprika etc). It was great, but second time it set off my smoke alarm. Ugh.

I love my cast iron — makes the best roasted potatoes. etc. And love how it can go from stove top to stove, no chemicals like in nonstick,and its CHEAP. My Lodge pan cost under $20 and Made in the USA to boot. Thinking of trying deep dish pizza in it this week.

Off to check out the cookbook recco.

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Kristen December 20, 2012 at 7:59 am

I can’t wait to try this recipe! Looks delicious, Cate.

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faith December 20, 2012 at 5:08 pm

I can’t tell you how much I love my cast iron skillet — it’s big (15 1/4″, but I have a big, hot burners) — and it is heavy so it pretty much lives on top of the stove. I bought it to replace another pan I had had for 20 years and I’ve become totally besotted with it -I rarely even use my wok now. It works better than non stick.
faith recently posted..Chanukah Cocktails To Help Light Up the Holiday

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Becca December 30, 2012 at 12:06 pm

I too adore Dinner: A Love Story! Think ill make this sometime this week but omit the mushrooms. Does it make a nice juice in the pan?

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Laura January 1, 2013 at 1:37 am

A cast iron skillet is my most used pan! My favorite was my granny’s

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