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!
Cast iron baked chicken and mushrooms in a white wine cream sauce with fresh thyme and nutmeg.
French baguette bread
2019 Louis Jadot Bourgogne Chardonnay (Bourgogne, France)
Cast Iron Pan Chicken and Mushroom Bake
- 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
- Heat oven to 350 degrees F.
- 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.
- 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.
- Add fresh thyme and gently mix. Add mushroom mixture and mix. Add heavy cream and butter. Mix slowly until butter has dissolved.
- 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.
- 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.
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.