Since we got married in May, Derek and I have been slowly replacing all of our hand-me-down pots, pans, dishes and other kitchen items. The most exciting replacements by far have been the new pots and pans. We are now the proud parents of brand new All-Clad stainless cookware. The stainless pots and pans are a dream to cook with and heat evenly and are a breeze to clean.
However, we were lacking a non-stick alternative in our new arsenal. Enter two cast iron skillets that I received for Christmas from Derek’s grandparents. LOVE. And they’re made in the USA to boot! The first dish I made in my new 12-inch skillet was roast chicken. You could not ask for a more crispy skin and moist chicken. Add to the fact that the skillet goes from stove-top to oven and we have a winner! I used two pans for this dish, but you could easily turn it into a one-pot meal by cooking the brussels sprouts in the same pan that you cook the chicken in.
3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
Kosher salt and freshly ground black pepper
2 tablespoon vegetable oil, divided
1 pound brussels sprouts
1 tablespoon unsalted butter
1/2 cup plus 1 cup chicken broth, divided
1/2 red onion, thinly sliced
1/4 cup dry white wine
1/4 cup heavy cream (I used 2% milk)
1 tablespoon smooth Dijon mustard
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat 1 tablespoon of oil in an ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch. Take care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it, which will provide the best flavor and seal in the most juices.Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
Meanwhile, while the chicken is in the oven, heat a 12-inch skillet over medium heat and add the butter and remaining tablespoon of oil. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning, until undersides are golden brown, about 5-7 minutes. Add 1/2 cup chicken broth and let the sprouts simmer in the broth until most of the broth is evaporated. Turn off the heat.
Transfer the cooked chicken to a platter. Add shallots, to the skillet you used to cook the chicken and cook over medium heat. Deglaze the pan with the wine and broth and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. Whisk in the mustard and add the brussels sprouts to the pan. Serve chicken with the brussels sprouts, spooning sauce over the chicken.