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cast iron chicken and mushrooms

Cast Iron Chicken Thighs & Mushroom Sauce

These Cast Iron Chicken Thighs bring together golden crispy skin and a rich mushroom gravy all in one pan. The technique keeps the chicken juicy while delivering bold flavor in every bite. Simple, quick, and satisfying.
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Course: Main Course
Cuisine: American
Keyword: Cast Iron
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 2773kcal
Author: Dad

Equipment

  • Victoria Signature Cast Iron Paella Pan
  • Knife
  • Cutting Board
  • Instant Read Thermometer

Ingredients

  • 6 Mushrooms Large, Chopped
  • ¼ Cup Fresh Parsley Chopped (for garnish)
  • 2 tablespoon Fresh basil Chopped
  • 6 Cloves Garlic Roughly Chopped
  • 5 Chicken Thighs Bone-In Skin On
  • 1 tablespoon Sea Salt Estimated
  • 1 tablespoon Black Pepper Estimated
  • 1 tablespoon Dad Dust Seasoning 50% granulated garlic, 50% granulated onion, splash of MSG
  • 2 tablespoon Avocado Oil
  • ¼ Cup Mirin
  • 1 tablespoon Herbs de Provence
  • 3 tablespoon Chicken Base See Link Below
  • 2 ½ Cup Water
  • 2 tablespoon Lemon Juice
  • 1 teaspoon Duck Fat Spray
  • ½ Cup Heavy Cream
  • ½ Cup Pecorino Romano Cheese Grated
  • 4 tablespoon Unsalted Butter Cold Chunked

Instructions

Prep Ingredients

  • Chop mushrooms, parsley, garlic, and fresh basil. Season chicken thighs with salt, pepper, and Dad Dust. Preheat an oven to 400F(204C).

Brown The Chicken

  • Place chicken skin side down in a cold Victoria Signature Cast Iron Paella Pan. Turn heat to medium/medium high. Place a second cast iron pan on top with parchment paper to weigh down the chicken. After about 4 minutes, check for release and color. Move them around a little and put the pan back on. 
  • After another 3 minutes has passed check them and remove any that are very well browned.
  • After 2 more minutes check them and they all should be ready to come out of the pan. Place them skin side down and season the other side with the same seasonings from before. 
  • Add a couple of tablespoons of avocado oil to the pan and put the chicken in the pan skin side up and cook for 1 minute. Flip them and cook for 1 minute skin side down. Flip them again and cook for another minute on the other side and then remove them. 

Build the Sauce

  • Add your garlic and cook for 30 second to 1 minute then add the mushrooms. Season with some salt and pepper. Cook for 1 minute stirring them constantly.
  • Add in ¼ cup of Mirin and deglaze the pan. Cook for a minute scraping the pan to get all that fond off it. 
  • Add in some herbs, 3 tablespoon of chicken base, it is basically a chicken stock concentrate, and two  and one half cups of water, 2 tablespoon of lemon Juice.
  • Add in some herbs, 3 tablespoon of chicken base, it is basically a chicken stock concentrate, and two  and one half cups of water, 2 tablespoon of lemon Juice.

BAKE

  • Return the chicken to the pan making sure the skin is sticking up above the liquid. Spray with some Duck fat and then put it in a 400F preheated oven for 20-30 minutes, until the chicken reads 165F on an instant read thermometer.

Finish the Gravy

  • When it comes out of the oven, take the chicken out of the pan and add ½ cup of heavy cream, ½ cup of pecorino Romano, 4 tablespoon of cold butter, and the fresh basil. Stir to mix. If you want to you can return the chicken to the pan, and garnish with the chopped parsley for presentation.

Video

Notes

Chicken Base:
https://amzn.to/41SPccZ

Nutrition

Calories: 2773kcal | Carbohydrates: 59g | Protein: 122g | Fat: 232g | Saturated Fat: 96g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 867mg | Sodium: 12138mg | Potassium: 2163mg | Fiber: 6g | Sugar: 24g | Vitamin A: 5460IU | Vitamin C: 43mg | Calcium: 894mg | Iron: 12mg
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