Perfect Cast-Iron Skillet Chicken Supper

Today is the first Saturday in February. On the National Foodie Front, we should all be indulging in Ice Cream for Breakfast. To me, that makes no sense at all. Not the first week of February. Maybe July, but baby it’s still cold outside.

Today is also National Carrot Cake Day. Personally, I haven’t met a carrot cake that I didn’t like. I especially love a good carrot cake with Cream Cheese Frosting. Unfortunately (you guessed it) Hubby is not a fan of Cream Cheese Frosting. I suspect part of that is in his head since I’ve seen him unknowingly eat cakes with cream cheese frosting. However; he dose say it wasn’t his favorite, or something was off but he doesn’t know what. So for the most part, we avoid carrot cakes except those baked at home with a buttercream frosting.

So much for the Foodie front. On to another subject entirely. Once upon a time I loved KFC Chicken. It was flavorful, with good skin and moist meat. The pieces were generous. Many a Mother’s Day was spent in the park, having a picnic courtesy of KFC. Now I cannot speak for all KFC Chains, only those in my neck of the woods. Something has happened over the years. The chicken is dry and bland. Yeah, hard to believe with 11 Herbs and Spices. But it’s true. Over the years there has been a downhill spiral in the overall quality of KFC to the point that I cannot imagine eating it. Hubby and I tried a KFC in another state. It too was not the quality of the past. Maybe they need to resurrect the Colonel and have him drive around from restaurant to restaurant making sure they pass muster.

Why do I bring all this up? When I served up these flavorful pieces of fried chicken for the first time, it struck me how much it reminded me of the good old days when KFC was worth a visit. I even mentioned that to Hubby. He disagreed, telling me that KFC was never this good. Made my day. This really was good chicken with all the qualities of a true fry without nearly the grease. It’s the best of two worlds in that the chicken is both fried in a skillet and roasted in the oven. Yeah, I’ll definitely be making this chicken again.

Perfect Cast-Iron Skillet Chicken
6 Chicken Thighs with skin
3 Chicken Legs
Mesquite Seasoning to taste
Salt to taste
Black Pepper to taste
3 tablespoons Vegetable Oil, divided

Lay chicken out on a cutting board. Carefully lift the skin from the thighs, pushing skin back without detaching completely to expose the meat. Pull skin on the legs down to also expose the meat. Sprinkle meat with Mesquite Seasoning, salt and pepper, turning legs for even seasoning. Reposition skins, season to taste.

Heat oven to 450-degrees. Place a 12-inch and a 10-inch cast iron skillet on the stove top. Heat on high heat until nearly smoking. Pour 2 tablespoons oil in the larger skillet, remaining tablespoon in the smaller one. Nestle thighs in the larger skillet, skin side down. Place legs in the small skillet. Fry chicken for 2 minutes. Reduce heat to medium-high and continue to fry chicken skin-side down until the fat as rendered and the skin is golden brown, about 12 minutes. Adjust heat as necessary to prevent chicken skin from burning. While frying, occasionally rearrange the chicken pieces and rotate the pan to ensure even heat distribution.

Transfer the legs to the same skillet with the tights, nestling together in the pan. Set the empty skillet aside for the skillet gravy. Place the large skillet in the oven to roast for 15 minutes. Flip chicken over, increase heat to 475-degrees and continue to cook until skin is beautifully crisp, the meat is cooked through, tender and juicy, about 5 minutes longer. Transfer chicken to a serving platter; let rest for 5 minutes before serving.

Classic Mashed Potatoes with Skillet Gravy
Mashed Potatoes
8 medium Russet Potatoes
Salt to taste
Warm Milk as needed
4 tablespoon Butter
Black Pepper to taste

Peel and dice potatoes into 1-inch pieces. Place the potatoes into a large pot, cover with about an inch or so of water. Season with salt. Bring pot to a boil over medium-high heat. Reduce to medium and gently cook potatoes until tender when pierced with a fork, about 10 minutes or so. Drain well in a colander.

Return the potatoes to the pot; dry for a few minutes over low heat. Warm milk in the microwave, add milk and butter to the potatoes. Season with pepper. Mash potatoes with a potato masher, keep warm until ready to serve.

While the potatoes cook, make the skillet gravy.

Chicken Skillet Gravy
1 Shallot
3 tablespoons Butter
3 tablespoons Flour
2 cups Chicken Stock
Salt to taste
Black Pepper to taste

Peel and mince onion in a food processor until finely minced. Set aside. (This can be done in advance, to have ready).

Add butter to the skillet used for the chicken legs; melt over low heat. Once the butter begins to foam, add the minced shallots and cook for about 3 minutes, until tender and just beginning to brown.

Sprinkle flour over the shallows; continue to cook until a beautiful brown roux is created, about 5 minutes. Stir constantly with a wooden spoon to prevent burning.

Slowly stir in the chicken stock, bring to a boil. Reduce heat to low, simmer gravy for 20 minutes for the flavors to fully develop and the gravy to become deep and rich. Season with salt and pepper to taste.

Transfer gravy to a gravy boat to use as desired.

Buttery Canned Corn
1 can Corn
1 tablespoons Butter
Salt to taste

Drain corn and rise well. Place butter in a saucepan over medium heat. Once the corn has drained of excess moisture, add corn to the pan. Season with salt to taste, gently warm; stirring occasionally.

Serve along side the chicken and mashed potatoes with skillet gravy.

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Blessed are they who have kept the word with a generous heart,
and yield a harvest through perseverance.