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Prairie Flavors Cooking in Cast Iron By Laura Araujo A


Skillet-Roasted Chicken Thighs Photos by Laura Araujo


cast iron skillet is a must-have piece of kitchen equipment. If you don’t have one, it is a great investment that will last forever if well cared for. Cast iron is the original “non-stick” skillet without all the cancer-causing chemicals. You can use them on the stovetop and in the oven. And, to top it all off, such a versatile


skillet is inexpensive! You can purchase them at most stores that sell kitchen goods, for $10 to $20, depending on the size. A 12-inch pan is a good size to get started. When you bring your skillet home from the store, you need to season it. Some pans come pre-seasoned, so you can use them as is. However, if they start to stick, you’ll want to season them again. To season your cast iron, give it a good scrub in hot, soapy water. This is the only time you’ll want to use soap on your pan. Dry your skillet well. Use a paper towel to apply a thin coat of oil or shortening to the inside and outside of the pan. Place the pan, upside down, in a 350°F oven. Place a baking sheet underneath to catch any drips of oil. Bake your skillet for an hour. Turn off the oven and let it cool down with the door shut. Your pan is now ready to use! To clean your pan, wash it in hot water. Don’t use soap on it because soap will remove the oils and you’ll have to re-season it. Use a non-abrasive scrubber to clean it. Never put cast- iron in the dishwasher. Towel-dry your pan right away to keep it from rusting. I like to use a dark towel because the pan can sometimes have some residue. Finally, coat your skillet with a thin layer of oil before storing it. If your pan does rust, you can always re-season it. For some ideas on how to put your cast iron skillet to work, try out this month’s Prairie Flavors recipes!


Skillet-Roasted Chicken Thighs Serves 3 to 4


Cheesy Corn Dip Indoor S’mores


✓ 2 pounds bone-in, skin-on chicken thighs ✓ 1 tablespoon olive oil ✓ 1 teaspoon kosher salt ✓ 1 teaspoon coarse-ground black pepper ✓ 3 garlic cloves, peeled and halved ✓ 6 sprigs fresh thyme or 1 teaspoon dry thyme ✓ 1 lemon, sliced


Preheat the oven to 425°F. Season both sides of the thighs with salt and pepper. Add the oil to a large (12-inch) iron skillet and swirl the skillet to coat the bottom. Place the thighs, skin side down, in the cold skillet. Turn the heat on to medium and cook for 15 minutes. After 15 minutes, fl ip the thighs (be careful— the oil may spatter). Add the garlic, thyme and lemon slices. Using oven mitts, transfer the skillet to the oven. Cook for 10 to 15 minutes in the oven, or until the internal temperature of the chicken reaches 165°F.


Indoor S’mores


✓ 1 cup milk or semi-sweet chocolate chips ✓ 10 marshmallows, halved ✓ Graham crackers


Preheat the oven to 350°F. Place the chocolate chips into a small (8-inch) iron skillet. Top with the marshmallows. Bake for 5 minutes to melt the chocolate. Turn on the broiler and


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bake for 2 to 3 minutes, watching the marsh- mallows carefully, until they are golden on top. Serve with graham crackers for dipping.


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