Trust us—you’ll want plenty of crusty bread to sop up the pan juices from this savory supper.
Garlic Chicken with Red Potatoes
Serves: 6 servings
- 1 pound baby red potatoes, halved
- 4 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter
- 6 bone-in skin-on chicken thighs
- ½ teaspoon ground black pepper
- 1 small red onion, sliced
- 1 head garlic, halved
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tablespoon whole-grain mustard
- ½ cup shredded Asiago cheese
- Garnish: fresh thyme, ground black pepper
- Preheat oven to 400°.
- In a Dutch oven, bring potatoes, 3 teaspoons salt, and water to cover to a boil over medium-high heat. Cook until slightly tender, about 10 minutes; drain.
- In a 12-inch cast-iron skillet, melt butter over medium-high heat. Sprinkle both sides of chicken with pepper and remaining 1 teaspoon salt; add to skillet. Sear until golden brown, about 5 minutes per side. Remove from skillet.
- Add onion and garlic halves to skillet; sauté until tender, about 5 minutes. Remove garlic halves. Stir in flour and thyme; cook for 1 minute. Stir in wine, broth, and mustard; cook until slightly thickened, about 5 minutes. Stir in cheese until melted. Add chicken, potatoes, and garlic halves to skillet.
- Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, 30 to 35 minutes. Garnish with thyme and pepper, if desired.
You can find more delicious cast iron skillet recipes in our newest issue of Southern Cast Iron.