Thursday, January 25, 2007

Cast Iron Braised Chicken


Mix up 2 generous teaspoons of seasoning:

I used a mix of  Janes Krazy Salt, crushed red pepper (just a few flakes), crushed green peppercorn and some crushed dried shallots, (growing and preparing your own dried herbs and spices is easy, with just a few pots needed) with a generous sprinkling of garlic powder.  Experiment, this is not a rocket science recipe.

Saute the chopped onion in a cast iron pan in a little oil until softened but not yet turning brown.

Rub half of the seasoning on chicken on the skin side and cook (covered) in the same pan on top of onion, starting with the skin side down, on  fairly high heat for about 5 minutes per side (just until it's beginning to brown).

When both sides have browned,  remove pan  from heat, sprinkle chicken with remaining seasoning, and drizzle with some cheap Italian dressing (about 1/4 cup).  Tuck in the veggies (thawed, then nuked for a minute) in around the chicken, add half a cup of water  and cook uncovered in the cast iron pan in a preheated 375 degree oven for 30-40 minutes (use a meat thermometer for 165 degrees inserted deep into the piece of meat).