Nothing is easier than coming home after a long day of work and throwing together an awesome quick meal that doesn’t use a lot of dishes. And for me, in a tiny Brooklyn apartment without a dishwasher, using fewer dishes is a lifesaver. And forget just “fewer,” this recipe uses only ONE pan, which is brilliant.
Fewer dishes mean more time spent relaxing, more time with Tai and more time regaining my sanity after a long work day. See, using fewer dishes has only positive benefits. However, the biggest plus is probably the taste. By using the same skillet to brown the chicken and then cook the veggies and pasta, you are retaining so much of the chicken flavor and automatically seasoning your dish!
I’m new to cast iron cooking, but so far I am LOVING it! It’s so easy and I’ve noticed a huge difference in cooking with a non-stick pan vs a cast iron. I think I’m in love….well yeah of course with Tai….and my cast iron 😉
- 4 Chicken Thighs
- 2 Tbsp Olive Oil
- 2 Tbsp Flour
- ½ Cup Diced Mushrooms
- ¼ Cup Sliced Mushrooms
- 1 Clove Garlic, Minced
- 1½ Cups Kale
- ½ Cup Heavy Cream
- 1½ Cups of water
- 8 Oz Linguine
- In a cast iron skillet, heat oil to a medium-high setting. Season chicken with salt and pepper while the skillet is warming up, then place skin side down in the hot skillet to brown. Let brown for 5 minutes or until the skin is golden. Remove chicken from skillet, then set aside.
- Using the drippings, add flour to create a roux. Stir flour in completely and cook until it has turned golden. Add mushrooms, garlic, thyme and kale. Sauté for several minutes.
- Add heavy cream, water and pasta to the skillet. Return the chicken to the skillet and reduce heat to medium. Let simmer until pasta is cooked (more water may be needed) and chicken is cooked through. Then enjoy!