Skillet Chicken

styled by Taylor Bennett
photograph by Kelly Moore Clark

Treat dad to a feast with a succulent roasted chicken cooked to perfection in a cast-iron skillet, adorned with peaches, tomatoes, red onions and fresh basil. 

What you need:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
8 pieces chicken (thighs and legs)
Salt and ground black pepper
½ cup all-purpose flour
4 peaches, cut into wedges
3 tomatoes, cut into wedges
2 red onions, thinly sliced
2 garlic cloves, diced
¼ cup white wine
¼ cup chopped fresh basil

Directions:
Preheat oven to 400 degrees. Heat a large cast-iron skillet over medium head and add olive oil and butter. Season the chicken with salt and pepper and then dredge in flour. Add chicken to pan and cook until brown on all sides. Remove from pan. Next, add peaches to skillet and sear for around 2 minutes and remove from pan. Then, add tomatoes, sear, and remove from pan. Add red onions to the skillet and saute until tender. Finally, add garlic and cook until fragrant. Deglaze skillet with wine and return chicken to pan. Transfer to oven and roast for 10 minutes. Add peaches and tomatoes and cook an additional 5 minutes. Garnish with basil and serve.