This take on the classic Chicken Parm is a taken to the next level with the added benefit of wood fired flavour.
Tools and ingredients:
- Ooni Karu (you can use any wood fired setup)
- Lodge 10" Cast Iron Skillet (or equivalent)
- Thermoworks Dash or any meat thermometer
- 4 chicken thighs, skin on and bone in
- Salt and Pepper
- Olive Oil
- Your favourite red sauce
- Asiago Cheese
Start by pre heating the Ooni Karu to 400F. Lightly oil your cast iron pan.
Season the chicken thighs with salt and pepper (Tip: for crispier skin season with salt about an hour before cooking and let stand in the fridge uncovered). Place chicken thighs in pan making sure to leave space between the thighs.
Cook thighs for about 45 minutes and they read an internal temperature of 165F. If using an Ooni or similar pizza oven, make sure to rotate your pan every 10 minutes or so to ensure even browning.
Remove pan (make sure to wear your best bbq gloves!) and add red sauce until thighs are covered. Return pan to oven to continue cooking. Once sauce is warm add shredded or slices of asiago. Return pan to oven to allow cheese to melt and brown.
Remove and let rest for 10 minutes before serving. Serve on a bed of pasta or enjoy on its own.