Chef Jasper – Cast Iron Skillet Chicken & Chianti
Cast Iron Skillet Chicken & Chianti is the ultimate winter comfort dish, combining rustic flavors and cozy warmth in every bite. Juicy, golden-seared chicken is simmered in a rich Chianti wine sauce with aromatic herbs, garlic, and a hint of tomato, creating a deeply satisfying meal. The cast iron skillet locks in flavor while giving the dish a hearty, rustic charm. Perfect for a cold winter evening, this dish pairs beautifully with crusty bread or creamy polenta to soak up the luscious sauce.
Chef Jasper – Cast Iron Skillet Chicken & Chianti
Ingredients for 4-6 Servings
Total Time
Method
- Season chicken thighs and season them generously with salt and freshly ground black pepper. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Once the oil is hot, sear the chicken thighs skin-side down until golden brown and crispy, about 5 minutes. Flip them over and cook for another 3 minutes, then remove the chicken from the skillet and set it aside.
- In the same skillet, add one diced yellow onion and two minced garlic cloves, cooking until softened and fragrant. Add 1/2 cup of diced carrots and 1/2 cup of diced celery, sautéing until tender. Stir in two tablespoons of tomato paste and cook for another minute. Pour in 1 cup of Chianti wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 5 minutes to reduce slightly, then add one 14-ounce can of crushed tomatoes, 1/2 cup of chicken broth, one teaspoon of dried oregano, and a pinch of red pepper flakes.
- Return the chicken thighs to the skillet, skin-side up, and nestle them into the sauce. Reduce the heat to low, cover, and simmer for about 30 minutes until the chicken is cooked through and tender. Add a handful of fresh basil leaves and stir gently into the sauce. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the chicken over a bed of creamy polenta, mashed potatoes or rice.
Goes Great with
