I don’t cook in my cast iron skillet nearly enough. I see Pioneer Woman doing it all the time on tv and I always hear that cast iron skillets give the best sear and heat distribution. Plus, who doesn’t love a skillet that you can throw in the oven to finish cooking? I use my cast iron dutch oven often but the skillet is something I could dirty up a little more often!
In fact, I did dirty up the cast iron skillet for this fig and rosemary chicken. Let me tell you a little about it and the story behind it. Spoiler alert: is about to make all your cast iron dreams come true.
When you first start out blogging, it’s one of those things where you do it for fun but then sometimes it also turns into much more (i.e. a business). Additionally, when you first start out, you feel like a lone sailor on a deserted island. Enter Megan of Country Cleaver. She and I started blogging around the same time and we would talk all the time on Twitter (Twitter conversations existed, y’all!).
She quickly became one of my very dearest friends and I even went out to Seattle to visit her. We drove to Portland, OR and ate so much food. Megan is one of those true and genuine friends you want in your life. She will kick that jerk’s ass that called you a bad name and she will be that cheerleader in your life when you’re needing it the most.
Okay, okay. Enough sappy talk. The reason for all this background story is because Megan wrote a cookbook! A CAST IRON cookbook called Cast Iron Gourmet (affiliate link)!! If you’ve ever been intimidated to use a cast iron pan or skillet or anything — this is your book. ALL the recipes in this book from breakfast to lunch to dinner are made in a cast iron pan of some sort. After you cook through this book, it will be your new favorite and the photography — absolutely stunning!
It certainly is my new favorite because I feel that this is SO perfect for the season. It’s getting cooler outside and a bunch of these recipes are total comfort foods. Additionally, I think this is our next cookbook for Cookbook Club!!!
Winston helped me choose the recipe to make! Good choice, buddy!!
When I saw this recipe in the cookbook, I knew I had to make it. I love the play on flavors — sweet and tangy. I also love the seasonal ingredients. Fig, rosemary, so Fall! The sauce is seriously drinkable. I could not stop slathering the chicken in it!
The sticky sweet and tangy sauce of this skillet chicken is a hit on the dinner table!
- 1/4 cup unsalted butter, softened
- 3 cloves garlic, minced
- 3 sprigs rosemary, destemmed and minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 fryer chicken, broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on)
- 1/2 cup balsamic glaze
- 1/2 cup fig preserves
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.
Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.
Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.
Cook until chicken has reached an internal temperature of 165 degrees Fahrenheit, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.
*Nutrition facts are an estimate and not guaranteed to be accurate.
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