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  • Carlos Sarmiento

Cast iron pan Chicken & Mushroom bake - delicate ingredients, enveloping flavors, simply cooked.

Updated: Jan 18


(Photo: Carlos Sarmiento)


Inspired by traditional cream-based dishes from France, this cross over dish brings the best from the rustic bourgeois and the harmonious grande cuisines. An oven-proof deep pan, (ideally a cast iron pan) is all that is required to prepare this gastronomic repast.


This easy-to-make dish is perfect for those cool, crips evenings, or for a simple yet satisfying meal where time is better spent eating, rather than cooking.


C'est vraiment alléchant. It is truly tantalizing.

(Photo: Sebastien Gabriel)

Let’s get cooking!


Menu:

Cast iron baked chicken and mushrooms in a white wine cream sauce with fresh thyme and nutmeg.


French baguette bread


Wine pairing: 2019 Louis Jadot - Bourgogne Chardonnay (Bourgogne, France)


Serves 2-4


(Photo: Carlos Sarmiento)


Ingredients:

  • 1 lb of fresh chicken breast, cut in 1 inch thick cubes, seasons with freshly cracked pepper on both sides

  • 1 cup of heavy cream

  • 3/4 cups of white wine

  • 1 cup grated grana padano or parmesan cheese

  • 2 tablespoons fresh chopped thyme

  • 1 1/2 cup baby portobello mushrooms sliced thick

  • Two garlic cloves, minced

  • One shallot, minced

  • 3 tablespoons of extra virgin olive oil

  • 2 tablespoons of butter

  • 3/4 teaspoon freshly grated nutmeg

  • 1 large French style crusty baguette bread, sliced in thick rounds


Directions

  • Heat oven to 350 degrees F.


  • On a stovetop, place cast iron pan, add two tablespoons of olive oil and set to medium heat. Once oil is hot, add garlic and quickly cook for 1 minute. Add mushrooms and gently cook for approximately 5 minutes. Mushrooms will release water, so make sure to reduce as much of liquid as possible. Scoop of mushroom garlic mixture ans set aside.


  • On the same cast iron, add remaining olive oil and heat up. Add shallots and cook for 2 minutes. Add chicken and sear for approximately 3 minutes on each side. Add wine and reduce heat to low, allowing wine to reduce and evaporate, approximately 5 minutes.


  • Add fresh thyme and gently mix. Add mushroom mixture and mix. Add heavy cream and butter. Mix slowly until butter has dissolved.


  • Add cheese and stir gently, making sure cream and cheese are coating all of the chicken and mushrooms. Grate some fresh nutmeg evenly on top of the mixture.


  • Place the cast iron in the oven and bake for 10-15 minutes or until a light golden crust is shown. Carefully remove hot pan from oven.


Serve it up!

Since this is a rustic type of dish, served family style, I recommend that the cast iron pan be the star of the show. Make sure you were gloves when removing the pan from the oven and place it on a heat resistant pad or tile on the serving table.

Arrange a basket of the cut baguette bread near the pan. Serve in bowls or small plates portions of chicken and mushroom bake with a few slices of bread.

Bon appetit! Enjoy!


(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


About the wine...


2019 Louis Jadot - Bourgogne Chardonnay


(Photo: Carlos Sarmiento)

The richness and power of the Côte d’Or and Côte Chalonnaise blended with the vibrancy of Mâconnais fruit. Aged in Stainless Steel for 1 year.


Grapes: 100% Chardonnay


Taste: Bright, fresh citrus fruits with slight notes of apricot and pineapple, this is a very balanced wine with fresh acidity and stony minerality.


Pairings: Grilled seafood, shellfish, chicken, salads and pasta primavera.


Distinction: Traditional regional appellation Bourgogne, showing freshness, purity, dynamism and a tender fruitiness.

Special thanks to my friends at Kobrand Wines & Spirits and Louis Jadot USA for their wonderful contribution of this fantastic wine.

For more information on Louis Jadot wines, visit: https://lovejadot.com and https://m.kobrandwineandspirits.com


(Photo: Tom Morel)





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