Cast Iron Lemon & Rosemary Chicken

Saturday, 7 May 2022

 

Cast Iron Lemon & Rosemary Chicken
  


I don't think that there is anything quite as satisfying for a special dinner or even a weeknight supper than a simple roast chicken.  Crisp skinned, juicy meat . . . there is nothing quite like it.


This fabulous cast iron oven chicken is a wonderful take on that theme and cooks in a fraction of the time. Do be warned however, the chicken needs to be brined overnight, but trust me when I tell you it is worth every minute of waiting.

Cast Iron Chicken
 



This delectable cast iron skillet chicken is not only the juiciest most tender chicken you could ever want to eat, but it is filled with tons of flavor.


Aside from the overnight brining process, it cooks very quickly.  I am convinced that brining is the secret to creating moist and juicy meat, be it chicken, or pork or whatever.  


Seriously, once cooked, I could not keep my hands off of this chicken. Its quite simply fabulous.


Cast Iron Chicken
 



Not only does the brining bring this roast chicken to a new level of taste, but weighing it down as it is roasting ensures that it cooks evenly and maintains it's juicy succulence.

Add to that the flavors of butter, lemon and rosemary . . .  and you have a brilliant marriage made in heaven.  

I am sharing it with you today because I think it would make the ideal Mother's Day main dish and I wanted you to have time to brine your chicken so that you could also enjoy this.  And trust me, it WILL be enjoyed! 


Cast Iron Lemon & Rosemary Chicken 



WHAT YOU NEED TO MAKE CAST IRON OVEN CHICKEN


First of all you will need two heavy skillets. I used my cast iron ones.  The chicken cooks in one and the other is used to weigh it down in the oven.  


Don't worry if you don't have two of them. You can also use a heavy brick wrapped in aluminum foil to weigh the chicken down. 



Cast Iron Lemon & Rosemary Chicken 



As I said you will need to brine the chicken pieces overnight.  This is a very simple brine:

  • 1/3 cup (79g) kosher salt
  • 1/3 cup (63g) granulated sugar
  • 4 cups (946ml) water
  • 1/4 cup (33g) juniper berries
  • 2 TBS black peppercorns
  • 4 bay leaves 

Juniper berries can often be difficult to find, but there are a few different things you can use in their place. Gin. Dried rosemary. Caraway Seeds. Bay leaves.  Since I was already using bay leaves in the brine I opted to use dried rosemary with excellent results. You can read more about them here. 

I used about 1/2 TBS dried rosemary leaves.



Cast Iron Lemon & Rosemary Chicken 



Aside from the Brine you will also need:


  • 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
  • 1/4 cup (60ml) olive oil
  • 4 sprigs of fresh rosemary, bruised
  • 1 lemon cut into wedges
  • 1/2 cup (120g) unsalted butter, cut into chunks 

Needless to say this is not a dish which is low in calories, but a bit of an indulgence.   I suppose if you divide the fat 8 ways it is not so bad.

There is no seasoning needed for this dish. All of the seasoning comes from that fabulous brine.



Cast Iron Lemon & Rosemary Chicken 




This is a recipe I adapted from the cookery book entitled The Lost Kitchen, recipes and a good life in Freedom, Main . . .  by Erin French.


This is the first recipe I have cooked from the book and if it is any indication as to the quality of the recipes in this book, I can only say this is a book that will be used often in my kitchen. I highly recommend! 



Cast Iron Lemon & Rosemary Chicken 




HOW TO MAKE CAST IRON OVEN CHICKEN


Nothing could be simpler.  That is what I love most about the recipes in this book. They are simple and uncomplicated and yet at the same time incredibly delicious. (If this chicken is anything to go by.)


I have also been watching the show about The Lost Kitchen on the Discovery Channel and everyone who eats at this restaurant is in ecstasy the whole way through their meals.  They come from hundreds and thousands of miles away to eat there. I would LOVE to eat there.



Cast Iron Lemon & Rosemary Chicken 



You will need to brine the chicken overnight in the refrigerator. Prepare the brine by putting all of the ingredients into a saucepan and bringing it to the boil. Allow it to cool completely.

Pour it over the chicken pieces, cover tightly and then place into the refrigerator overnight where the brine will infuse the chicken with some really beautiful flavors.

Cast Iron Lemon & Rosemary Chicken




 About an hour before you are ready to serve the chicken, remove the chicken from the refrigerator and drain well. Pat dry with paper towels and then leave to come to room temperature, about 30 minutes.


Preheat the oven to 425*F/230*C/ gas mark 7.



Cast Iron Lemon & Rosemary Chicken 





Place the olive oil in one of the skillets. Heat over high heat and then add the chicken pieces skin side down. Leave without disturbing until you can hear the skin beginning to sizzle. This will take four or five minutes.


Place the other skillet on top of the chicken, (Or the brick wrapped in tinfoil.) Pop into the preheated oven and roast for 15 minutes.


Remove from the oven and take off the skillet. Using tongs flip the chicken over so that the skin is on top. Place the rosemary springs and lemon wedges in between the chicken pieces and dot with the butter.



Cast Iron Lemon & Rosemary Chicken




 
Return to the oven and roast for a further 15 minutes, or until the chicken is golden brown, cooked through and the juices run clear.


Let the chicken rest for 5 minutes before serving with the pan juices and some of the lemon. This is quite simply fabulous.




Cast Iron Lemon & Rosemary Chicken 




This is truly the most delicious chicken I have ever eaten. It would be beautifully at home served with some potatoes or rice to spoon some of those delectable buttery, lemony, pan juices over.

This chicken will truly melt in your mouth. 


Cast Iron Lemon & Rosemary Chicken


If you are interested in some of my other chicken dishes here in my English Kitchen, might I suggest:


PORTUGESE STYLE ROAST CHICKEN - Spicy whole chicken roasted on a bed of vegetables. These become lovely, juicy, and caramelized  . . .  having absorbed some of the juices from the chicken. They also served to flavor the chicken a bit as well.  


APRICOT CHICKEN - This is one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. Tender pieces of chicken in a rich finger licking tasty apricot glaze. 


MEDITERRANEAN CHICKEN BITES - Chicken thighs are cut into bite sized pieces and then coated liberally in a mix of Mediterranean herbs and some olive oil and marinated for about half an hour prior to cooking it. Once cooked you end up with  delicious little bites of chicken that are fabulous served with rice, pasta or potatoes, scattered over salads,  tucked into pocket breads, etc.


Cast Iron Lemon & Rosemary Chicken

Cast Iron Lemon & Rosemary Chicken

Yield: 4 - 6
Author: Marie Rayner
Prep time: 24 HourCook time: 35 MinInactive time: 29 MinTotal time: 25 H & 4 M
This is the tenderest, juiciest, most delicious roasted chicken I have ever eaten. You will need to brine it overnight, but once brined, it cooks very quickly. Trust me when I say, it is well worth the overnight wait. You will need two heavy cast iron skillets or one skillet and a heavy brick wrapped in aluminum foil.

Ingredients

For the Brine:
  • 1/3 cup (79g) kosher salt
  • 1/3 cup (63g) granulated sugar
  • 4 cups (946ml) water
  • 1/4 cup (33g) juniper berries
  • 2 TBS black peppercorns
  • 4 bay leaves
You will also need:
  • 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
  • 1/4 cup (60ml) olive oil
  • 4 sprigs of fresh rosemary, bruised
  • 1 lemon cut into wedges
  • 1/2 cup (120g) unsalted butter, cut into chunks

Instructions

  1. To make the brine combine the water, salt, sugar, juniper berries, peppercorns and bay leaves in a non-reactive saucepan and bring to the boil. Remove from the heat and leave to cool completely before using. This makes enough for 5 pounds of meat and will keep in the refrigerator for up to 2 weeks.
  2. Place the chicken pieces into the cold brine to submerge. Cover tightly and then place into the refrigerator overnight to brine.
  3. About an hour before you are ready to serve the chicken, remove the chicken from the refrigerator and drain well. Pat dry with paper towels and then leave to come to room temperature, about 30 minutes.
  4. Preheat the oven to 425*F/230*C/ gas mark 7.
  5. Place the olive oil in one of the skillets. Heat over high heat and then add the chicken pieces skin side down. Leave without disturbing until you can hear the skin beginning to sizzle. This will take four or five minutes.
  6. Place the other skillet on top of the chicken, (Or the brick wrapped in tinfoil.) Pop into the preheated oven and roast for 15 minutes.
  7. Remove from the oven and take off the skillet. Using tongs flip the chicken over so that the skin is on top. Place the rosemary springs and lemon wedges in between the chicken pieces and dot with the butter.
  8. Return to the oven and roast for a further 15 minutes, or until the chicken is golden brown, cooked through and the juices run clear.
  9. Let the chicken rest for 5 minutes before serving with the pan juices and some of the lemon. This is quite simply fabulous.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen
Cast Iron Lemon & Rosemary Chicken





This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 


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Maple Glazed Pork Chops

Friday, 6 May 2022

Maple Glazed Pork Chops 




These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make  for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub.



With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!


 
Maple Glazed Pork Chops 




Today's pork is such a lean and quick cooking meat. Because there is not a lot of marbling this requires a bit of care when cooking to make sure that you get the most tender and juicy results possible.



When I was a child my mother used to cook our pork chops so long you could have used them to shingle your roof!  



There was a great fear in those days that under-cooked pork would make you sick with trichinosis. That fear no longer exists with today's pork. (Thank goodness!)



Maple Glazed Pork Chops





I like to use bone in pork loin rib chops. Not only are they more tender than their boneless counterpart, but they are also more flavor-filled.




You can of course use boneless chops, but be aware that they will not take as long to cook and they will not be as flavorful! 




Maple Glazed Pork Chops 





WHAT YOU NEED TO MAKE MAPLE GLAZED PORK CHOPS

Simple every day ingredients.  


For the rub:
  • 2 TBS soft light brown sugar
  • 1 TBS salt
  • 1/2 TBS black pepper
  • pinch red pepper flakes (optional)
You will also need:
  • 4 bone in loin pork chops, 1/2 to 3/4 inch thick
  • 2 TBS butter
  • 1/2 pound fresh mushrooms, wiped and sliced
  • 1/2 cup (120ml) chicken stock
  • 1/3 cup (80ml) pure maple syrup

Maple Glazed Pork Chops

 


You could of course cook these in a hurry without the rub, but it really does add to the flavor and helps them to brown very nicely.  I don't always add the red pepper flakes and however many you do add all depends on how much heat you like! 



I find a small pinch is usually quite adequate! 



I used bone in pork loin rib chops, about 3/4 - 1 inch in thickness with a nice fatty edge. This will be snipped to help prevent curling.



Maple Glazed Pork Chops 





I use plain ordinary white capped mushrooms. I don't wash them in water but simply wipe them clean with a damp cloth. There is no need to peel mushrooms.


Simply wipe clean and trim off the end of the stems before slicing thickly.



I also only ever use pure Maple Syrup for this recipe. Amber grade.  Do not be tempted to use artificial maple syrup. You will not get the same flavor-filled result! 



Maple Glazed Pork Chops 





HOW TO MAKE MAPLE GLAZED PORK CHOPS

Aside from the time needed to marinate in the rub these are a very quick make!  You can skip the rub of course, but I really wouldn't as it makes for one very delicious chop. 


You can cut the marinating time down if you wish, but obviously the longer you marinate them the more flavor you will achieve!



Maple Glazed Pork Chops 





Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.


When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)


Remove to a plate, lightly tent and keep warm.



Maple Glazed Pork Chops 






Add the mushrooms to the pan. Cook until golden brown and tender. Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.


Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.


Serve the chops with the mushrooms and glaze spooned over top. Enjoy!


Maple Glazed Pork Chops 




Pork chops are a real treat in this house. We don't eat a lot of red meat but when we do we like to make it as delicious as possible!  Here are some more of my favorite pork chop recipes that you might also enjoy! 

DEVILED PORK CHOPS -  Tender perfectly cooked chops with a delicious crumb.  Baked atop rich and creamy potatoes. Altogether a most delicious entrée and a real family pleaser!


PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage.

HERBED PORK CHOPS WITH GARLIC BUTTER - Brined for tenderness and served with a lovely garlic butter, these chops are tender, juicy and filled with lovely flavors.



Maple Glazed Pork Chops

 




These chops are so simple to make that anybody can make them. They make for a great midweek supper or even a weekend dinner, for every day or for a special occasion.


Tender, juicy, filled with flavor and easy to make. What more could a person ask for?  I recommend serving them with with rice or potatoes, along with your favorite vegetables on the side!
 



Maple Glazed Pork Chops

Maple Glazed Pork Chops

Yield: 4
Author: Marie Rayner
Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M
Maple is a flavor that goes very well with pork. This is a very simple recipe with wow flavors. The end result is tender and juicy chops with a fabulously tasty glaze/sauce which complements the pork beautifully.

Ingredients

For the rub:
  • 2 TBS soft light brown sugar
  • 1 TBS salt
  • 1/2 TBS black pepper
  • pinch red pepper flakes (optional)
You will also need:
  • 4 bone in loin pork chops, 1/2 to 3/4 inch thick
  • 2 TBS butter
  • 1/2 pound fresh mushrooms, wiped and sliced
  • 1/2 cup (120ml) chicken stock
  • 1/3 cup (80ml) pure maple syrup

Instructions

  1. Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.
  2. When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)
  3. Remove to a plate, lightly tent and keep warm.
  4. Add the mushrooms to the pan. Cook until golden brown and tender.
  5. Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.
  6. Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.
  7. Serve the chops with the mushrooms and glaze spooned over top.
  8. Enjoy!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen
Maple Glazed Pork Chops





This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com 



 Thanks so much for visiting. Do come again! 


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Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

 

Cinco de Mayo
 


Happy Cinco de Mayo.  For years I was not sure what Cinco de Mayo was.  Probably because I was living in the UK.  You may not know what it is either.  Now that I am living back in North America, I thought it was about time I learned about it!


Cinco de Mayo happens every year on the 5th of May. It is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food?  


I may not be Mexican or American, but I do love Mexican food and any excuse to eat seems like a great idea to me! In honor of it I thought I would share my favorite Tex Mex recipes with you today.  All are delicious or I wouldn't be sharing them. Who knows, you may discover a new favorite of your own! 


Enchiladas Calabaza

ENCHILADAS CALABAZA -  These are my favorite enchiladas. Totally vegetarian the filling is made with roasted butternut squash, cheese, spring onions, etc  


The delicious filling is then rolled in corn tortillas and then topped with some tomato salsa and more cheese before baking.  These are quite simply fabulous!   


Mexican Chicken Spaghetti



MEXICAN CHICKEN SPAGHETTI - I really REALLY love this dish. Not only does it contain pasta and chicken, two of my favorite things, but it is also one of those recipes that cooks all in one pan. No fuss no muss!

Add to that really fabulous Tex Mex flavors and you have a winner winner chicken dinner!  (Sorry could not resist!)


Cheesy Chicken Enchilada Casserole



CHEESY CHICKEN ENCHILADA CASSEROLE -  This is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.

I also include a recipe to make my own from scratch homemade enchilada sauce. Its really simple to make and very delicious.


Easy Chili Mac & Cheese



EASY CHILI MAC & CHEESE -  This is quick, easy and really delicious. Its  a store cupboard meal that is a bit of a cheat but nobody seems to mind.

Boxed mac and cheese, canned chili, salsa and plenty of cheese.  Simply yummilicious! 


Beef Barbacoa Tacos



BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least! 


You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.


Chipotle Lime Chicken Flat Bread Tacos


CHIPOTLE LIME CHICKEN FLATBREAD TACOS - A baked taco with a fabulously tasty chicken chipotle lime filling. Just fill and bake in a casserole.

Delicious served with your favorite toppings. I created a lush chipotle sour cream sauce to serve on top with some guacamole and spring onions!  Very tasty!


Mexican Chicken Club Flat Breads




MEXICAN CHICKEN CLUB FLATBREADS - This is like a Tex Mex, Latin American Open Faced Chicken Club Sandwich.  This is a flatbread topped with a layer of saucy black beans,  melted cheese, topped with some zingy chicken, my own special sauce, crisp bacon, another drizzle of sauce and garnished with guacamole and sour cream.  Whew!

Now that's one tasty mouthful of fusion cooking at its best! 


BBQ Flat Chicken Tacos for two


BBQ FLAT CHICKEN TACOS FOR TWO -  Blistered wheat tortillas slathered in a rich spicy BBQ chicken, topped with plenty of cheese, sprinkled with red onions and baked.  

I like to serve these with a saucy coleslaw which adds color and crunch! 


Tijuana Tacos


TIJUANA TACOS -  Blistered flour tortillas folded around a delicious spicy beef filling with refried beans, onions, peppers, crushed tortilla chips, olives, etc.  Served with sour cream, spring onions, cheese and more crushed chips for crunch.


Deliciously simple and a great way to use up the bits and bobs in the refrigerator at the end of the week! 


Green Chili Chicken Enchiladas



GREEN CHILI CHICKEN ENCHILADAS - I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and green enchilada sauce. Wrapped up in wheat or corn tortillas, placed into a casserole dish, slathered with more sauce and cheese and baked.

Delicious served hot with sour cream and a splash of green tabasco.  You could also use pork instead of chicken if you wanted to  This is a small batch recipe that is very easily doubled to feed more.


Crispy Two Potato Tacos



CRISPY TWO POTATO TACOS - for the vegetarian in your life, but so delicious even the carnivores will be fighting over them!

These vegetable tacos are fabulously tasty with both white and sweet potatoes, and plenty of zip. Serve with your favorite taco accompaniments for a real family pleaser!


Cheesy Taco Puffs

 


CHEESY TACO PUFFS - I have never had anyone turn their noses up at being presented with one of these fabulously tasty hand pies.


No small wonder with a crisp flaky biscuit/scone type of pastry filled with a spicy beef filling and cheese.  Baked until crisp, they always go down a real treat! Children love them also!



Creamy White Chili



CREAMY WHITE CHILI - This is my absolute all time favorite chili recipe. This is an incredibly flavorful version of a white chili filled with  hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

With some crusty rolls, or tortillas on the side and a mixed salad, it makes for one beautiful weeknight supper!  I  like to serve it with some white rice and cheese for sprinkling on top.


Quick and Easy Chili


QUICK AND EASY CHILI - Its simple. It uses store cupboard ingredients.  Its quick and easy. Most important of all, its DELICIOUS!  With beef, beans, tomatoes, etc.

Quick, easy, delicious.  It doesn't get much better than this!  With some cornbread or garlic bread for sopping up all that tastiness, it makes for a fabulous rib sticking meal.


And finally dessert, because it makes every meal that little more special! 


Mexican Chocolate Lava Cakes


MEXICAN CHOCOLATE LAVA CAKES - These lush chocolate puddings are meant to be enjoyed warm, with or without a scoop of ice cold vanilla on top.

The perfect ending to any meal Trust me on this. Moreish.


And there you have it, some of my absolutely favorite of the favorite Tex Mex dishes. It is by no meals all of the Tex Mex recipes on my page.  I could have kept going forever, but . . . to be honest, if you can't find something to whet your appetite amongst this bunch, then there is no hope.  Happy Cinco de Mayo!


This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 


Thanks so much for visiting! Do come again!


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