For the cast iron fans- Chicken with pearl onions

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I’ve told you before I fell in love with my cast iron pan the first time I used it, but I haven’t posted new things made with it. It so happened I could never take pictures of the things I made in it, until today!

We had an awesomely flavorful chicken for dinner!

You will need:

1 lbs boneless chicken tights (fillet)
1 small bag pearl onions ( around 3 cups)
1 cup very small baby carrots
2 cups baby bella mushrooms
1/2 cup lemon thyme ( it has unbelievable flavor, very light an lemon-y)
black pepper
olive oil


Preheat the oven at 375 F.

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Place your cast iron pan on the stove and heat it gradually ( as I explained before),then add the olive oil. When hot enough, place the chicken skin down and sprinkle the top with salt and black pepper.

Turn the chicken in the pan( skin up) and then sprinkle with salt and black pepper again.Wash, don’t cut and add the onions and carrots.

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Wash and cut the mushrooms , then add them with the lemon thyme.

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Bake in the oven for 20 min ( or until the meat is 185F), covered with aluminum foil. When ready serve hot.

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As a side dish I’ve used redskin potatoes baked with beer and herbs and with sprinkled Parmesan on top. I’ll post the recipe if somebody is interested.


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