Another great cast iron pan recipe from Elle’s mom!
4 bone-in chicken breasts (about 2 1/2 pounds)–can also use thighs/legs
1/2 tsp coarsely ground black pepper
1/4 tsp sea salt
2 Tbs extra virgin olive oil
1 Tbs snipped fresh sage
6 shallots, peeled and halved or quartered
3/4 c. reduced sodium chicken broth
1/4 c. dry white wine
2 Tbs butter, softened
2 tsp Dijon style mustard
12-20 sage leaves (if desired)
In a 12-inch cast-iron skillet, heat oil over med.-high heat. Add chicken, skin side down, and cook for 3 min., until lightly browned. Turn chicken over; sprinkle with snipped sage.
Place skillet in a 400 oven and roast, uncovered, for 15 min. Remove from oven.
Transfer chicken and shallots to a plate or dish and cover to keep warm.
Add remaining 1/2 c. broth and the wine to skillet and return to heat. Bring to boiling. Boil gently,uncovered,for 2-3 min. or until reduced by about half. Remove from heat.