20 August 2011

cast iron. a one pot meal. {grain-free & dairy-free}


20 August 2011
This was my second time experimenting with a roast-like one pot meal in a cast iron. The first time, it went so seamlessly brillant, I had to try again & tell everyone how easy, rustic & of course--how scrumptious it was.

Like everyone, I have been really busy lately & I am always interested in finding simple & healthy dinner options. If you have a cast iron pan (I used a 9" pan), give this a shot, it is hardly any work & it tastes like you have been slaving over a hot stove all day.

I used local seasonal ingredients infused with a southern France vibe... but ultimately, it was homey & comforting--& we ate it all.

Roasted Chicken with Cherry Tomatoes & Little Red Potatoes
Serves 2

  • A glug of olive oil
  • 2 whole chicken legs, cut between the leg & thigh (you end up with 4 pieces of chicken); preferably organic/free-range: WASH/ PAT DRY/ SEASON WITH SALT & PEPPER
  • 6-8 small red potatoes, scrubbed & halved
  • 1 white onion, quartered
  • 4 whole cloves garlic
  • 1 cup red wine
  • 1 cup cherry tomatoes
  • 1 sprig of rosemary
  • 1 TBL Herbs de Provence
  • a pinch of sea salt
  • a good helping of cracked pepper
  • a knob of butter (optional)
  1. Preheat the oven to 350 degrees. Turn the pan on to medium-high heat. Add the first five ingredients to the cast iron. Put chicken skin side down & potatoes cut side down. Cook (with moving around the food) for about 4 minutes. 
  2. Add wine & continue to cook another minute or two until the wine starts to cook down. Add tomatoes, rosemary, herbs, sea salt, pepper, & butter. 
  3. Take off the heat & put in the oven. Let it cook uncovered for 1 hour to 11/2 hours, until the chicken is sticky & tender & the tomatoes are cooked & super juicy. 
happy eatings & cheers!
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