Food Hunter's Guide to Cuisine: Chicken with Artichoke Hearts, Olives & Caper; Lodge Cast Iron CookbookGiveaway

Wednesday, April 4, 2012

Chicken with Artichoke Hearts, Olives & Caper; Lodge Cast Iron CookbookGiveaway

Regardless of all the changes that have been made to modernize cookware one product still stands the test of time....cast iron.  And Lodge has been a leader in the cast iron cookware industry since 1896.  Lodge is a family owned company and the only domestic maker of cast iron.


What's so great about cast iron cookware?  For one thing they are a relatively inexpensive and high preforming kitchen tool that if cared for correctly lasts a lifetime.   And you can cook just about anything in them.  To prove that Lodge has put together a wonderful cookbook; The Lodge Cast Iron Cookbook.  This book is a treasure trove of timeless yummy recipes.  (be sure to scroll down to find out how you can win your very own copy)


One of the higher quality cookbooks I've seen in a long time, The Lodge Cast Iron Cookbook includes over 200 recipes from notable chefs. You'll also find stories throughout that have been passed along through generations. It's a cookbook I think everyone should have in their collection.  Want to learn more about this cookbook head over to 30AEats for a Virtual Potluck round up of recipes. 

One of my favorite recipes in this book is Bon Appetit contributing editor Dede Wilson's Chicken with Artichoke Hearts, Olives and Capers.  Served over rice this is an easy to make hearty meal the entire family will love.






Chicken with Artichoke Hearts, Olives and Capers

2 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves, minced
1/4 cup dry red wine
1/2 28-ounce can diced tomatoes
1 tablespoon balsamic vinegar
1/2 can artichoke hearts, quartered
1/4 cup green olives, cut in half
2 tablespoons drained capers
fresh flat-leaf parsley for serving

Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, 4 minutes total.  Remove browned chicken pieces to a platter.

 Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.

Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.



*****Want a copy of the Lodge Cast Iron Cookbook to add to your collection?  Here's what you have to do:****

Leave a comment on this post and let me know your thoughts on cast iron.  For an additional entry comment on one of the other VP posts and come back here telling me you did.  

Contest ends midnight EST 4/8/2012.  Good Luck!










35 comments:

  1. i do not have a cast iron pan... it has been on my wish list for a while. i want to use it to make pizza

    ReplyDelete
  2. I love cast iron because it is indestructible and lasts forever - I am still using my great-grandma's cast iron skillet!

    ReplyDelete
  3. This recipe is on my short list - looks delicious!

    ReplyDelete
  4. I'm not sure if my cast iron pot is Lodge, but I do know my family has had it forever and it is FULL of flavor. Oh man, I love cast iron recipes. Thanks for a great share.

    ReplyDelete
  5. I love cast iron in particular, Lodge because I've been using along with my mom for years. It's the best.

    cereza25 at yahoo dot com

    ReplyDelete
  6. I'v commented on all the other VP'ers.

    cereza25 at yahoo dot com

    ReplyDelete
  7. Looks great Theresa!! I love artichokes!

    ReplyDelete
  8. That looks so hearty and delicious! I am loving this cookbook!

    ReplyDelete
  9. I've gotten out of the habit of using cast iron, so this cookbook would be a way to get back into it. I did re-season 3 old cast iron pans recently, so am anxious to try them out.

    ReplyDelete
  10. Great Job! Chicken and Artichoke hearts together are always the perfect match! Love the cookbook too!

    ReplyDelete
  11. I love my cast iron skillet.
    I use it so often. One of my favorite ways to use it is for roasting chicken.

    ReplyDelete
  12. I commented on 30AEats, Farmgirl Gourmet, Cookistry, Rachel cooks, Miss in the Kitchen, and Diabetic Foodie. I think that's all, but there might have been more.

    ReplyDelete
  13. I left a comment on 30A EATS' blog.

    ReplyDelete
  14. I would get a cast iron pan if I won this book!
    LeahBies at yahoo dot com

    ReplyDelete
  15. The title of this food is quite funny! My tummy wants this kind of food. Thanks for the recipe and I will try this in my home.!

    ReplyDelete
  16. oh it looks so rich and satisfying! I want this now!

    ReplyDelete
  17. I love cast iron and how versatile it can be for cooking & baking.

    ReplyDelete
  18. I left a comment on various other VP posts. Thanks for the chance to win!

    ReplyDelete
  19. I love the versatility of cast iron, stovetop, oven, fire pit. I always make cornbread and steak in cast iron, and I have a cast iron pizza "stone" that I adore!

    ReplyDelete
  20. I love cast iron because I always remember having them around the kitchen growing up.

    dr2baka at gmail . com

    ReplyDelete
  21. Okay, I'll admit it. Artichoke hearts are one of my weaknesses. The problem with cooking with them is that have of them disappear before they get to the recipe. This looks great!

    ReplyDelete
  22. You had me at artichoke hearts and clinched it with capers! This recipe looks like it will become my favorite! Thanks for sharing

    ReplyDelete
  23. Cast iron is so versatile, use on the stove, in the oven, on the grill, at a campfire and even on an unsuspecting robber! It's also inexpensive, retains heat well, long lasting and just about indestructable. There isn't too many products on the market with these types of qualities, not to mention its been around for hundreds of years. Looking at the photo of your creation, you have done this recipe great justice, well done!
    jlammers002@woh.rr.com

    ReplyDelete
  24. Nothing can create that great browning that holds all the flavor like cast iron.

    ReplyDelete
  25. I've made this dish and it is scrumptious! Best of luck with the giveaway and I hope you have a beautiful holiday weekend.

    ReplyDelete
  26. I've used my cast iron dutch oven in our Sun Oven to make bread. Came out great, just a little more moist than in an conventional oven.

    ReplyDelete
  27. The Groovy Foodie ~ Blueberry Peach Skillet Pie looked scrumptious and can't wait to try this in our dutch oven.

    ReplyDelete
  28. If I had to choose one work for cast iron it would be "versatile".
    amylammers@rocketmail.com

    ReplyDelete
  29. I have commented on the other posts.
    amylammers@rocketmail.com

    ReplyDelete
  30. I made a version of that a few weeks ago, though I like the idea of adding artichoke hearts and rice (instead of the pasta I used, hm). I love my cast iron, definitely.

    ReplyDelete
  31. I commented on everyone else's posts.

    ReplyDelete
  32. I like how cast iron does not require an added 'coating,' aside from the usual oil, used to cook to be nonstick. And I love that Lodge sells them at affordable prices!

    ReplyDelete
  33. I commented on other blogs (ex 30AEATS)

    ReplyDelete