Place the chicken on a large plate or platter.\u00c2\u00a0 Prepare the Zangy Dry Rub: in a small bowl, combine the chile powder, garlic powder, cayenne pepper, black pepper, salt, and cumin, stirring to combine, stirring to combine.\u00c2\u00a0 Toss the chicken with the dry rub, coating and rubbing evenly, getting it under the skin; cover and set aside for at least 30 minutes or refrigerate overnight (if refrigerating the chicken overnight, remove 30 minutes prior to cooking).<\/p>\n
Preheat oven to 400 degrees F.\u00c2\u00a0 Heat 3 tablespoons olive oil in a 13″ lidded cast iron skillet over medium-high heat.\u00c2\u00a0 Place the chicken in the skillet in a single layer, browning each side for 5 minutes per side.\u00c2\u00a0 Remove the chicken and set aside.\u00c2\u00a0 Add 2 tablespoons of the butter and 2 tablespoons of the olive oil to the skillet, melting the butter.\u00c2\u00a0 Add the mushrooms, onion, and garlic to the skillet.\u00c2\u00a0 Saute until the mushrooms are tender and the garlic has begun to brown.\u00c2\u00a0 Add the Madeira, deglazing the pan and cooking for 2 minutes; add the chicken broth, stirring to combine.\u00c2\u00a0 Return the chicken pieces to the skillet, with rosemary and thyme.\u00c2\u00a0 Toss around to coat the chicken with the pan juices, cover, and place in the preheated oven for 30 minutes, until the chicken is cooked through.\u00c2\u00a0 Remove and let rest, covered, for 10 minutes.<\/p>\n
In a large skillet heat the remaining 2 tablespoons of olive oil with the remaining 2 tablespoons of butter over medium-high heat\/\u00c2\u00a0 Add the broccoli rabe, cooking until wilted and tender but still crisp and bright green, about 5 minutes.\u00c2\u00a0 Season with salt and pepper and add the honey, stirring to combine.\u00c2\u00a0 Serve the chicken and mushrooms over hot broccoli rabe.<\/p>\n
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I got two new cast-iron skillets for Christmas from my brother and sister in law, and I’m absolutely loving them!\u00c2\u00a0 They also got me a new cookbook all about cooking with cast-iron skillets.\u00c2\u00a0 The recipes in this cookbook are “gourmet” dishes, and as you can see below, require lots of ingredients.\u00c2\u00a0 This was the first […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5,48],"tags":[],"class_list":["post-2147","post","type-post","status-publish","format-standard","hentry","category-chicken","category-main-dish","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/2147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=2147"}],"version-history":[{"count":9,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/2147\/revisions"}],"predecessor-version":[{"id":2157,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/2147\/revisions\/2157"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=2147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=2147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=2147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Zangy](\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/02\/Zangy-Chicken.jpg\" "\\"Zangy")
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