You really can’t beat a one skillet chicken dinner!
Easy, healthy, comfort food, like you wouldn’t believe. I mean, you can’t go wrong with Chicken.
I roast this chicken in my absolute favourite cast iron pan from Lodge, because the crispiness and browning on the chicken is unsurpassable, and because the pan goes from the stove to the oven, which obviously is a major plus.
I start by browning the chicken on the stove to get everything going and then I finish it off in the oven for another 20 minutes or so which gives you enough time to get your sides dishes ready and set the table.
It’s seasoned with thyme, rosemary and garlic, and then I added some honey and grapes to make it the perfect comfort dish. I also added a splash of white wine for the gravy. Which by the way is an amazing gravy, full of flavour.
I don’t pour gravy over the chicken because I want the keep the crispiness.
Seriously, this Chicken one pan dish is everything you want, juicy, tender, fall off the bone and crispy on the outside with a hearty finger licking gravy. Serve with lots of french baguette to mop up those juices.
⏰ Prep time : 15 minutes
🍝 Cooking time : 20 – 30 minutes
🍴 Serves : 4
- 1/4 Cup olive oil
- 2 lbs. chicken, legs and thighs (I used legs and boneless thighs)
- 3 cloves of garlic
- 1/2 Cup red seedless grapes
- 2 sprigs Rosemary
- 1 tbsp. fresh Thyme leafs
- Salt and pepper
- 1 tsp. Poultry seasoning
- 1 tsp smoked paprika
- 8 rashers smoked bacon or pancetta
- flour for drenching plus 2 teaspoons for gravy
- 1 tbsp. honey
- 1 large glass dry white wine
Pre heat oven to 190°C / 375° F
Take out a piece of parchment paper and lay it out on a board. This makes cleaning easier and seasoning too.
Place chicken pieces on top and season with salt pepper, poultry seasoning and paprika. Toss about by lifting the sides of the paper.
Add a few tablespoons of flour to the chicken and toss the chicken around again to coat all over.
Put a (cast iron) skillet on the heat. Add the olive oil when hot and start frying the chicken on both sides.
Meanwhile cut the bacon into small pieces and set aside. Peel the garlic and chop roughly.
When the chicken is browned, lower the heat and add the bacon, garlic and herbs to the pan. Stir around a bit to mix all the flavours. Drizzle over the honey and add the grapes, place in the middle of the oven for 20 to 30 minutes to cook and become nice and crispy on top.
Alternatively, if you don’t have a cast iron skillet, transfer to an oven safe dish that has been pre heated in the oven.
Mine had enough with 25 minutes but it depends a bit on the size of the chicken pieces. Check one piece by pulling a bit of meat away from the bone. It should come off easily and no longer show any pink.
When cooked thru, remove from the oven and put the pan back on the heat on the stove.
Remove the chicken to a plate and place in the oven (heat off) to keep warm while you make the sauce.
Add a two teaspoons of flour to the frying juices in the pan and scrape all the bits from the bottom with a wooden spoon. When the flour has become a deep golden brown, add the wine and stir to combine. Add a splash of stock or water if you like your gravy thinner. Season to taste.
Bring to a bubble. Return the chicken to the pan, placing it on top of the gravy, so the chicken doesn’t lose its crispiness. Serve straight away with plenty of french bread or baguette.
and remember sharing is fun….
FUN FACT: Crispiness or crispness is the gustatory sensation of brittleness in the mouth, such that the food item shatters immediately upon mastication. Crispiness differs from crunchiness in that a crunchy food continues to provide its material sensation after a few chews.