When I was contacted by Le Creuset to try out one of their new products recently, my response was “well, of course!!!!” Their products are not only so well manufactured and totally consistent and reliable in the kitchen, they are like a piece of art sitting on your shelf. I was thrilled to receive my box to see that they had sent me the 10.25″ Signature Cast Iron Skillet in the beautiful Caribbean color!! I love when a pan is multi-functional and can be used on the stove top, but also in the oven. I decided that I wanted to roast with it, so Sweet Tea Brined Roasted Chicken Breast made its way on my recipe round up. Although initially this recipe takes a little prep work, it is great for a Monday night meal. You can make your brine on a Sunday afternoon, stick it in the fridge overnight and by dinnertime, the chicken has been perfectly brined for a delicious chicken dinner that’s bursting with flavor. There is essentially no prep work for the chicken after it has been in the brine, so it leaves you free to prepare your sides with a few occasional flips of the chicken while roasting.
This Le Creuset 10.25″ Signature Cast Iron Skillet is so versatile and can easily transition from the oven to the stove. The helper handle is such a great feature that keeps the pan stable when picking it up. The skillet is dishwasher safe and can be used on gas, ceramic, electric, halogen and induction heat sources.
For your brine, let tea steep for 10 minutes and then add brown sugar and salt and stir to dissolve. (I used The Republic of Tea’s Limon Black Tea pouches because it is already infused with lots of citrus flavor from the Black Limon (dried lime from Guatemala) and has a very low caffeine content.) Add rosemary, garlic, lemon and onion. Add 2 cups ice and let cool completely.
Once the brine has cooled completely, place chicken and brine in an airtight bag and refrigerate for 24 hours. Discard brine and pat chicken dry before placing in skillet to roast. Heat pan for 10 minutes before placing chicken on it.
Roast in the oven at 400 degrees for 45 min to 1 hour turning every 15 minutes and until the thickest part of the breast reaches an internal temperature of 160 degrees. Remove from oven and cover loosely with foil for about 5 minutes.
The finished product!! This dish is so moist (hate that word) and delicious! It went perfectly with fresh sweet potato, corn, tomato and basil salad. I give the skillet a major THUMBS UP and I can’t wait to use it over and over and hope that it will become a piece that I can pass down to my hopefully cooking-loving child one day!
Glad to know I’m not the only one in the house who likes to take pictures of food…….he’s a natural!!
For the month of August, if you spend $150 or more at Le Creuset, you will get a free culinary school supply kit. Use promo code BACKTOSCHOOL .
Adapted from Southern Living
- 3 The Republic of Tea Limon Black Tea Pouches
- 1/2 cup brown sugar
- 1 sweet Vidalia onion, thinly sliced
- 1 lemon, thinly sliced
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 1 tablespoon crushed black pepper
- 1/4 cup salt
- 2 cups ice cubes
- 3-4 pounds bone-in chicken breast
- Boil 4 cups of water in a large stockpot. Add tea bags and let steep for 10 minutes.
- Add salt & sugar and stir until completely dissolved. Add the garlic, lemon, onion, rosemary and black pepper. Add 2 cups ice and let brine cool completely. Place chicken in large plastic bags and let sit in the brine, refrigerated for at least 24 hours.
- Preheat oven to 400 degrees F. Pour 1/4 teaspoon of olive oil in cast iron skillet and spread around. Place skillet in oven and let heat for about 10 minutes.
- Remove chicken from bags and wipe dry. Discard brine. Using a knife, gently pull skin away from breast meat. Place 1 lemon slice and a partial sprig of rosemary between breast and skin. Place chicken in skillet.
- Roast for about 1 hour, flipping over every 15 minutes. Cook until the thickest part of the chicken breast reaches an internal temperature of 160 degrees F. Remove skillet from oven and cover loosely with foil and let rest 5 minutes. Serve with pan juices from the skillet.
Prep time only includes about 20 minutes of active prep time. 24 hours of total time is for the chicken to sit in the brine. Only about 30 minutes total active time.
A little history lesson on Le Creuset: (Taken from the company website)
THE FIRST AND FINEST
Respect for tradition and authenticity has been Le Creuset’s guiding principle since 1925, yet our innovative designs and exceptional quality ensure that we remain relevant today.
Our company began when Armand Desaegher, a casting specialist, and Octave Aubecq, an enameling expert, recognized an opportunity to improve the versatility of cast iron cookware by coating it in a porcelain enamel glaze.
THE EARLY YEARS (1925 – 1957)
Desaegher and Aubecq opened their foundry in 1925 in Fresnoy-le-Grand, France, a strategic location at the crossroads of transportation routes for iron, coke and sand. That same year, the first cocotte, or French oven, was produced, laying the foundation for what is now an extensive range of cookware and kitchen utensils.
The Le Creuset signature color, Flame, was born in this first piece. With their new ability to pigment the enamel glaze, Desaegher and Aubecq modeled their first color after the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). This vibrant shade became known as the refreshing color choice within a sea of gray.
After an early expansion of our product range, the onset of the second world war brought troubled times. Over the next several years, we focused our efforts on continually improving our cast iron.
THE EXPANSION YEARS (1958 – 1991)
In 1957, Le Creuset purchased a major competitor, Les Hauts Fourneaux Cousances, a company with a legendary history of its own. Additions of items such as a grill model and a fondue set added variety to our product lines. In 1958, Raymond Loewy, best known for his design of the Coca-Cola bottle, introduced the streamlined Coquelle French oven; in 1972, celebrated Italian designer Enzo Mari created a distinctly different handle shape for the traditional cocotte.
The United States subsidiary was begun in South Carolina in 1974, and in 1991, we purchased Hallen International Inc., a maker of wine accessories under the Screwpull trademark
THE GLOBAL YEARS (1992 – 2011)
In 1995 we began expansion into new categories: stainless steel, stoneware, silicone, enamel on steel, textiles and forged hard-anodized aluminum. And while Le Creuset pieces are associated with the finest French style and cuisine, we have worked to build an international presence by embracing local cooking trends with pieces such as the cast iron wok, an Indian karahi dish, a Japanese sukiyaki pan, an Italian risotto pot and a Moroccan tagine.
Although some production processes have been modernized, you can be sure that the handmade qualities of Le Creuset cookware remain unchanged. We still manufacture our cast iron in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection.
With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.
Le Creuset and The Republic of Tea provided me with the products I reviewed in this post. All thoughts and opinions are my own and may not reflect those of the company.
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