Inspired by traditional cream-based dishes from France, this cross-over dish brings the best from the rustic bourgeois and the harmonious grande cuisines. An oven-proof deep pan, (ideally a cast iron pan) is all that is required to prepare this gastronomic repast.

This easy-to-make dish is perfect for those cool, crisp evenings, or for a simple yet satisfying meal where time is better spent eating, rather than cooking.

C’est vraiment alléchant…It is truly tantalizing.

Let’s get cooking!

Menu:

Cast iron baked chicken and mushrooms in a white wine cream sauce with fresh thyme and nutmeg.

French baguette bread

Wine pairing:

2019 Louis Jadot Bourgogne Chardonnay (Bourgogne, France)

Cast Iron Pan Chicken and Mushroom Bake

Serves 2-4

Ingredients:

• 1 lb of fresh chicken breast, cut in 1 inch thick cubes, seasons with freshly cracked pepper on both sides
• 1 cup of heavy cream
• 3/4 cups of white wine
• 1 cup grated grana padano or parmesan cheese
• 2 tablespoons fresh chopped thyme
• 1 1/2 cup baby Portobello mushrooms sliced thick
• Two garlic cloves, minced
• One shallot, minced
• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
• 3/4 teaspoon freshly grated nutmeg
• 1 large French style crusty baguette bread, sliced in thick rounds

Directions

1. Heat oven to 350 degrees F.
2. On a stovetop, place cast iron pan, add two tablespoons of olive oil, and set to medium heat. Once oil is hot, add garlic and quickly cook for 1 minute. Add mushrooms and gently cook for approximately 5 minutes. Mushrooms will release water, so make sure to reduce as much of liquid as possible. Scoop off mushroom garlic mixture and set aside.
3. In the same cast iron, add remaining olive oil and heat up. Add shallots and cook for 2 minutes. Add chicken and sear for approximately 3 minutes on each side. Add wine and reduce heat to low, allowing wine to reduce and evaporate, approximately 5 minutes.
4. Add fresh thyme and gently mix. Add mushroom mixture and mix. Add heavy cream and butter. Mix slowly until butter has dissolved.
5. Add cheese and stir gently, making sure cream and cheese are coating all of the chicken and mushrooms. Grate some fresh nutmeg evenly on top of the mixture.
6. Place the cast iron in the oven and bake for 10-15 minutes or until a light golden crust is shown. Carefully remove hot pan from oven.

Serve it up!

Since this is a rustic type of dish, served family style, I recommend that the cast iron pan be the star of the show. Make sure you wear gloves when removing the pan from the oven and place it on a heat resistant pad or tile on the serving table.

Bon appetit!

Wine Pairing: Louis Jadot Bourgogne Chardonnay

The richness and power of the Côte d’Or and Côte Chalonnaise blended with the vibrancy of Mâconnais fruit. Aged in Stainless Steel for 1 year.

Grapes: 100% Chardonnay

Taste: Bright, fresh citrus fruits with slight notes of apricot and pineapple, this is a very balanced wine with fresh acidity and stony minerality.

Pairings: Grilled seafood, shellfish, chicken, salads, and pasta primavera.

Distinction: Traditional regional appellation Bourgogne, showing freshness, purity, dynamism, and a tender fruitiness.