Southern Cast Iron Cook: Real Food Every Day - Chicken

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

Country:: United States
Language:: English
Publisher:: Hoffman Media
Frequency:: Bimonthly

$9.99

in this issue

IN THIS ISSUE

pastas & soups

CHICKEN, WHITE BEAN, AND ROSEMARY SOUP Makes about 3½ quarts This nod to chicken noodle soup is even more nourishing thanks to escarole and cannellini beans, but it still has that comfort factor that’ll warm up your soul. ½ pound dried cannellini beans3 tablespoons vegetable oil, divided3 cups coarsely chopped onion1½ cups coarsely chopped celery4 skinless bone-in chicken thighs (about 1½ pounds)2 skinless bone-in chicken breasts (about 1¼ pounds)2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided7½ cups water3 teaspoons chopped fresh rosemary, divided3 large carrots, peeled, cut lengthwise then crosswise into ¾-inch-thick pieces (about 2 cups)3 tablespoons fresh lemon juice3 cups chopped escarole (optional)Garnish: chopped celery leaves, ground black pepper 1. In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain. 2. In a…

8 min

IN THIS ISSUE

sheet pan & skillet

ROASTED ROMAINE WITH CHICKEN THIGHS Makes 4 servings Roasting romaine gives salad a cozy twist during cooler weather, and this mock Caesar dressing comes together in no time. 6 bone-in skin-on chicken thighs4 tablespoons olive oil, divided1½ teaspoons kosher salt, divided1 (8-ounce) package fresh cremini mushrooms, quartered2 cloves garlic, sliced4 romaine hearts, halved¼ cup chopped fresh herbs (rosemary, thyme, and basil)Zest of 1 lemonJuice of 2 lemons2 cloves garlic1 tablespoon Dijon mustard¼ cup shaved Parmesan cheeseGarnish: fresh basil, fresh thyme 1. Preheat oven to 425°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. Brush chicken with 1 tablespoon oil, and sprinkle with 1 teaspoon salt. Place chicken on one half of prepared pan. 3. Bake for 15 minutes. Remove from oven, and place mushrooms and sliced garlic on pan. Bake 15 minutes more. Place…

10 min

IN THIS ISSUE

salads, grains & skewers

SHREDDED CHICKEN AND QUINOA STUFFED BELL PEPPERS Makes 4 servings Roasted chicken gets shredded and added to a quinoa, Tex-Mex spice, and cheese mixture that’s stuffed into bell peppers in this recipe by Gaby Dalkin, @whatsgabycookin. This is the perfect entrée for a weeknight dinner and makes an excellent lunch if you have leftovers. 4 large bell peppers, halved and seeded1 tablespoon vegetable oil2 teaspoons olive oil1 yellow onion, chopped1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon garlic powder1 cup multicolored quinoa, cooked according to package directions1 (15-ounce) can black beans, drained2 to 3 cups shredded Monterey Jack cheese, plus more for sprinkling2 cups shredded chicken1 cup salsa, plus more to taste4 green onions, finely slicedKosher salt, to tasteGround black pepper, to tasteToppings: sliced green onion, chopped fresh cilantro 1. Preheat oven to 375°.…

12 min

IN THIS ISSUE

baked & roasted

BAKED CHICKEN WITH QUICK HARISSA Makes 2 servings We love bold harissa, a North African hot sauce, on just about anything—and chicken is no exception. Make extra to keep on hand to spice up other dishes. ⅓ cup plus 1 tablespoon olive oil, divided2 teaspoons lemon zest⅓ cup fresh lemon juice1 tablespoon coarsely chopped garlic1 teaspoon kosher salt2 bone-in skin-on chicken breasts2 lemons, quartered5 cloves garlicQuick Harissa (recipe follows) 1. In a small bowl, whisk together ⅓ cup oil, lemon zest and juice, chopped garlic, and salt. Place chicken in a large resealable plastic bag. Pour lemon mixture over chicken, and seal bag. Refrigerate for at least 3 hours or up to 8 hours. 2. Preheat oven to 475°. 3. In a large ovensafe skillet, heat remaining 1 tablespoon oil over medium-high heat. Remove chicken from…

14 min

IN THIS ISSUE

grilled & instant pot

GRILLED CHICKEN BREASTS WITH QUICK PICKLED RED PEPPER Makes 4 servings Greek yogurt marinade makes for a tender grilled chicken breast infused with rosemary, thyme, and a hint of apple cider vinegar. 1 cup full-fat plain Greek yogurt¼ cup olive oil2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme4 tablespoons apple cider vinegar, divided2 teaspoons kosher salt1 teaspoon ground black pepper1¼ teaspoons crushed red pepper, divided4 boneless skinless chicken breasts1 large red bell pepper, thinly sliced1 tablespoon sugar 1. In a small bowl, whisk together yogurt, oil, rosemary, thyme, 2 tablespoons vinegar, salt, black pepper, and ¾ teaspoon red pepper. Place chicken breasts in a large resealable plastic bag. Pour yogurt mixture over chicken, and seal bag. Refrigerate for at least 3 hours or overnight. 2. In a medium saucepan, bring bell pepper, sugar, remaining…

15 min