Cast Iron Chicken and Leek, Mushroom & Sundried Tomato Pasta

My brother gave me a cast iron skillet for Christmas two years ago and I absolutely love it. But I don’t use it quite as much as I’d like, so I tried to cook dinner tonight and I must say it was a success! The cast iron gives the chicken a nice sear and a really good flavor.  I also love the fact that you can put it in the oven too.

Cast Iron Chicken over Leek, Mushroom  & Sundried Tomato Pasta

Serves 2


  • 2 organic whole chicken legs or 2 thighs and 2 drumsticks
  • Olive oil
  • Garlic salt or garlic powder
  • Salt & pepper, to taste
  • 1/2 lb. pasta or rice of choice
  • 1 leek, (whites only)
  • 1-2 garlic cloves
  • 1 package of mushrooms (I used baby bella)
  • Handful of sundried tomatoes (I used dried, not packed in oil)
  • 1-2 cups of chicken or vegetable broth


Preheat oven to 375 degrees.  Place cast iron skillet on the stove and turn on the heat – it takes time for the pan to warm.

Meanwhile, clean and trim chicken of excess fat (I keep some of the skin on to retain the flavor).  Season with a drizzle of olive oil, garlic salt/powder, salt and pepper to taste.

When the pan is hot, drizzle about 2 Tbsp. of olive oil. Then add the chicken pieces, skin side down. Be careful, it will sizzle! Let cook for about 5 minutes on each side, until most of the pink is gone.  Cover the skillet with foil and transfer into the hot oven. Bake for about 30 minutes or until cooked through.

While the chicken finishes cooking, prepare the pasta/rice according to package directions and set aside.  Then, clean and chop the mushrooms, garlic and sundried tomatoes.

Next, prepare the leeks: Cut off and discard the tough, green top of the leek. Slice it in half and chop into smaller pieces and soak in a bowl to dislodge the dirt in between each layer. Drain and rinse.

Take out the chicken and remove from the pan. Place the skillet back on the stove and pour in the broth. Cook for a few minutes and pick up the brown bits from the bottom. The sauce will thicken slightly.

Add the leeks and garlic and cook until soft.

Add the mushrooms and continue to sauté. Finally, add the sundried tomatoes and some salt and pepper to taste.  If you want a more substantial sauce, add broth and a pat of butter to thicken. If you made pasta, pour pasta into the pan with the vegetables and mix thoroughly. If you made rice, pour sauce over the rice when you serve. Enjoy with your tasty cast-iron chicken.


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