This sage-infused, company-worthy recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim chicken of excess skin or fat. Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until skin is lightly browned. Turn chicken over and sprinkle with snipped sage.

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  • Place skillet in oven and roast, uncovered, for 15 minutes. Remove skillet from oven. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Return skillet to oven and roast, uncovered, for 15 to 20 minutes more or until chicken is no longer pink (170°).

  • Transfer chicken and shallots to a plate or dish and cover to keep warm.

  • Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.

  • Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet. Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.

Nutrition Facts

452 calories; 28 g total fat; 9 g saturated fat; 4 g polyunsaturated fat; 13 g monounsaturated fat; 130 mg cholesterol; 458 mg sodium. 489 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 39 g protein; 0 g trans fatty acid; 533 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 2 mg iron;

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