I'm a dry chicken hater and this could be the farthest from it. The basting process, which is super easy, keeps the chicken moist along with a quick sear and finishing in the oven. When cooking the chicken completely on the stove top you have a pretty good chance of drying out your meat and over cooking.
I suggest paring this chicken with roasted root vegetables such as carrots, parsnips or a delightful mashed potato. Well, and of course you should pair it with this great wine from my favorite, Club W. This Gewürztraminer, unlike chardonnay, is light, floral and fragrant making it a wonderful complement to the sage and butter chicken.
Cast Iron Chicken with Sage
4 whole chicken legs
2 tablespoons olive oil
4 tablespoons butter
4-6 sprigs fresh sage (or other fresh herb)
Salt and pepper to taste
Preheat the oven to 350 degrees.
Generously season the chicken legs with salt and pepper. Set aside.
Heat a large cast iron pan over medium high heat. Add the olive oil and heat until fragrant, about 30 seconds to 1 minute. Add the butter. When the butter is about halfway melted add the sage sprigs and stir to infuse the oil and butter. Add the chicken legs and allow to cook for about 2 minutes. Using a spoon, carefully baste the chicken with the sage infused olive oil and butter. Cook for another 5 minutes until browned. Turn the chicken over and cook until browned, about 5 minutes, and basting in between. Turn the chicken back over and baste one last time.
Place the cast iron pan in the oven and bake the chicken for 15-20 minutes. Remove from the oven and serve immediately. Makes 4 servings.
***We were not paid to advertise or review Mary's Organic Chicken or Club W. These are simply our own opinions.