Cast-Iron Chicken with Lentils
Ingredients:
- 1 4-lb. whole chicken, backbone removed and breasts separated from thighs
- 2 tbsp. olive oil, separated
- 1 shallot, thinly sliced
- 1 cup lentils
- 2 tbsp. balsamic vinegar
- 1 1/2 cups water
- 1 bay leaf
- 1/3 cup chopped walnuts
- 4 tbsp. butter
- 1 tbsp. dijon mustard
- 1/4 cup walnut oil
- 2 tbsp. sherry vinegar
- 1 tbsp. freshly chopped parsley
Preheat the oven to 400 degrees F. Heat the other tbsp. of oil over medium-high heat in a large cast-iron or oven-proof skillet. Once the oil is hot, season the chicken on both sides with salt and pepper and place, skin-side down in the skillet. Cover with tin foil and then set another heavy skillet on top. I placed a dinner plate on top and then a pot of water for weight. Cook until the chicken is crispy and golden on one side, about 10 minutes.
Remove the top weight and the tin foil, flip the chicken over and place into the oven and bake for about 30 minutes, until a thermometer placed into the breast tests at 165 degrees F. Remove from the oven and let the meat rest for 5-10 minutes until serving.
While the chicken is cooking, whisk together the walnut oil, sherry vinegar, and parsley. Set aside.
While the chicken is resting, heat the juices from the cast-iron over medium heat with the remaining tbsp. of butter, salt, and pepper.
Serve the chicken over the warm lentils. Drizzle the vinegar dressing over the top, and serve the chicken jus gravy on the side.
Remove the top weight and the tin foil, flip the chicken over and place into the oven and bake for about 30 minutes, until a thermometer placed into the breast tests at 165 degrees F. Remove from the oven and let the meat rest for 5-10 minutes until serving.
While the chicken is cooking, whisk together the walnut oil, sherry vinegar, and parsley. Set aside.
While the chicken is resting, heat the juices from the cast-iron over medium heat with the remaining tbsp. of butter, salt, and pepper.
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