Roasted Cast Iron Chicken

INGREDIENTS:

• 2 Whole Chicken Quarters
• 1/3 cup Chicken Stock
• 1/4 tsp. Lemon Juice
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Himalayan Sea Salt
• 10 oz. Fresh Leaf Spinach
• 1/4 cup Sherry Cooking Wine
• 1 tsp. Organic Ground White Pepper
• 1/4 cup Heavy Whipping Cream
• 3 tbsp. Parmesan Cheese
• 4 oz. Fresh White Mushrooms
• 1 tbsp. and 1/2 tsp. Minced Garlic, Separated
• 1/2 tsp. Organic Ground Turmeric
• 1/2 tsp. Paprika
• 3/4 tsp. Ground Thyme
• 5 tbsp. Butter

INSTRUCTIONS:

1. Pre-heat cooking pan to medium heat and add 3 tbsp of butter. Season chicken with turmeric and paprika then add 1/2 tsp of the minced garlic into heated pan. Add chicken quarters and brown the skin side for 7 minutes then the back side for 5 minutes. Once done, remove chicken from stove top and set aside.
2. Remove most of the excess liquid from pan and add the other 2 tbsp of butter. Add 1 tbsp of minced garlic, sherry cooking wine, white pepper and chicken stock to pan and allow to cook for 1 to 2 minutes.
3. Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme and mushrooms (optional) then allow to cook for 2 minutes. Add fresh spinach and dash of garlic powder and allow the spinach to cook down for 2 minutes or until wilted.
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