For this recipe, you want something super heavy, like a brick or a small baking dish filled with weights. I actually use a second cast iron skillet.
Take the chicken and spatchcock it – meaning you want to cut out the backbone and flatten it. It’s intimidating at first, but once you do it, it’s get easy! If this is not your thing that is ok, I have yet to meet a butcher that wouldn't do this for you at the grocery store. Just ask um.
Season the chicken with salt and pepper.
Heat a large cast iron skillet over medium heat. Add the butter and once it’s melted, place the chicken skin-side down in the skillet, tucking the wings underneath. Place the second cast iron skillet on top of it. Cook for 25 to 30 minutes, until the skin is crispy and golden brown.
Remove the top skillet and carefully flip the chicken over so it’s skin-side up. Replace the skillet on top and cook for 10 to 15 minutes more.
With tongs and a spatula, transfer the chicken to a plate. It’s okay if it starts to fall apart here! I like to leave all of the fat in the skillet unless there is a ridiculous amount). Whisk in the minced garlic and the flour to create a roux – you want the mixture to be golden in color and smell fragrant. Very slowly whisk in the stock, whisking the entire time until the mixture thickens. Once it’s thicken, add the chicken back to the skillet, skin-side up. Cover with the second skillet again and cook for 20 to 30 minutes.
Heat a large skillet over medium-low heat and add the butter and olive oil. Add in the mushrooms, stirring to coat, and cook until they are soft and juicy, stirring often, about 6 to 8 minutes. Stir in the thyme. Sprinkle with salt and pepper. Turn off the heat.
To serve, pull the chicken apart (it should fall apart on its own!) and place it on a plate. Cover it with some of the gravy and the thyme butter mushrooms.
Serves 4
9 Carbs per serving
It’s to die for with Oven Baked Broccoli
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
For this recipe, you want something super heavy, like a brick or a small baking dish filled with weights. I actually use a second cast iron skillet.
Take the chicken and spatchcock it – meaning you want to cut out the backbone and flatten it. It’s intimidating at first, but once you do it, it’s get easy! If this is not your thing that is ok, I have yet to meet a butcher that wouldn't do this for you at the grocery store. Just ask um.
Season the chicken with salt and pepper.
Heat a large cast iron skillet over medium heat. Add the butter and once it’s melted, place the chicken skin-side down in the skillet, tucking the wings underneath. Place the second cast iron skillet on top of it. Cook for 25 to 30 minutes, until the skin is crispy and golden brown.
Remove the top skillet and carefully flip the chicken over so it’s skin-side up. Replace the skillet on top and cook for 10 to 15 minutes more.
With tongs and a spatula, transfer the chicken to a plate. It’s okay if it starts to fall apart here! I like to leave all of the fat in the skillet unless there is a ridiculous amount). Whisk in the minced garlic and the flour to create a roux – you want the mixture to be golden in color and smell fragrant. Very slowly whisk in the stock, whisking the entire time until the mixture thickens. Once it’s thicken, add the chicken back to the skillet, skin-side up. Cover with the second skillet again and cook for 20 to 30 minutes.
Heat a large skillet over medium-low heat and add the butter and olive oil. Add in the mushrooms, stirring to coat, and cook until they are soft and juicy, stirring often, about 6 to 8 minutes. Stir in the thyme. Sprinkle with salt and pepper. Turn off the heat.
To serve, pull the chicken apart (it should fall apart on its own!) and place it on a plate. Cover it with some of the gravy and the thyme butter mushrooms.
Serves 4
9 Carbs per serving
It’s to die for with Oven Baked Broccoli
Notes
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