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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 4 Servings


  • 1 pound fresh mushrooms, sliced
  • 4 skin-on, bone-in chicken breasts or leg quarters
  • 2 tablespoons cornstarch or all-purpose flour
  • ¼ cup water
  • ¾ cup rosé wine
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons light brown sugar
  • 1 garlic clove, crushed
  • ¼ teaspoon dried oregano
  • Hot cooked white rice
How to Make It
  1. Preheat the oven to 350°.
  2. Lightly oil a Lodge 12-inch cast iron skillet. Scatter the mushrooms evenly over the bottom. Set the chicken pieces on top.
  3. In a small bowl, mix the cornstarch and water together. Mix in the wine, soy sauce, 2 tablespoons oil, brown sugar, garlic, and oregano, and pour over the chicken. Bake, uncovered, until the chicken is tender and cooked through, 1 to 1½ hours, basting with the pan juices occasionally. Serve with rice.

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