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Old 04-22-2009, 05:16 PM   #1
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Suggestions please for a braised chicken dish

I'm looking for a nice chicken recipe to make in my brand new Le Creuset dutch oven. Considering something along the lines of "Chicken with 40 Cloves of Garlic" or "Coq Au Vin Blanc (white wine)"--in other words, nothing too dead-of-winter heavy. Any favorite recipes anyone can share for those two dishes or any others that might work? TIA

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Old 04-22-2009, 06:24 PM   #2
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Here is my absolute favorite "go-to" recipe for an easy company dinner. I like to serve it with a nice green salad (I have a favorite that also includes mandarin oranges, and is a nice complement to the savory chicken) and some good bread. It is guaranteed yummy.

CHICKEN FRICASSEE


2 and ½ – 3 pounds meaty chicken parts (I usually use 4-5 thighs, 4-5 drumsticks and one full breast, cut into fourths)
1/3 cup all purpose flour
2 TBS olive oil
2 medium carrots, bias-sliced ½ inch thick
1 cup pearl onions, or chunked white onion
6 cloves garlic, peeled
¼ cup red wine vinegar
2 cups chicken broth
1 tsp dried thyme, crushed
1 pound Yukon Gold potatoes, or small boiling potatoes
1 TBS snipped fresh parsley (garnish)


  1. Remove skin from chicken. Sprinkle chicken with salt and pepper. Place flour in a bag and add chicken pieces to bag, a few at a time, shaking to coat. In a dutch oven or large, deep cast iron skillet, brown chicken in hot oil over medium high heat for about ten minutes – you may have to do this in batches. Remove from pan.
  2. Add carrots and onions to skillet, adding more oil if needed. Cook and stir for 4-5 minutes. Add garlic and cook and stir for one more minute. Add vinegar. Cook, uncovered, for about 3 minutes more or until most of the liquid is evaporated, stirring occasionally. Add chicken broth and thyme. Bring mixture to boil.
  3. Add chicken and potatoes to skillet. Return mixture to boil, reduce heat. Simmer, covered, for 45-50 minutes. Spoon cooking juices over chicken and potatoes once or twice during cooking.
  4. When done, you may want to transfer chicken to a serving platter and reduce the sauce a bit for serving...it is pretty garnished with parsley.


NOTE: You may also finish this dish in a 350F oven for the same period of time.
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Old 04-22-2009, 09:08 PM   #3
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Chicken Thigh Stew
Chicken Thigh Stew



6-8 chicken Thighs...
2 T Bacon Drippings
1 1/2 Cups More or less Whole Kernel Corn
1/2 Pound Carrots…
1 Cup More or Less of Heavy Cream
1 Cup Dry White Wine
2-3 Cups Chicken Stock
Salt & Pepper
1/2 Cup chopped Parsley
Other Spices See Note.

Remove the skin from the thighs. Salt & pepper them. In a heavy pot brown the thighs in the bacon drippings --- When nice and brown pour off excess oil, and deglaze with the Wine. Reduce by about 1/2. Add the thighs back in and cover with chicken stock. Bring to a boil then cover and reduce to barely simmering. In another pot boil the peeled, rough chopped carrots until tender. Drain and sent them aside. When the thighs are extremely tender…Add the corn and pre-cooked carrots. Cook for 5-7 minutes until the corn, and carrots are heated through. Two or three minutes before serving add as much of the cream as you want/like. Add the 1/2 cup parsley --- Gently stir and serve.

Note on Spices…You can go in several directions with this recipe. My favorite two are Southwest Style…Chili Powder, Cumin, Oregano, Anchos, Garlic etc. The other Creole/Cajun Style….Thyme, Garlic, Bay leaves, Cayenne Pepper etc. Obviously by changing the Herbs and Spices you can go in other directions.

Have Fun & Enjoy!!!

PS --- This is my Southwest Version.....


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Old 04-22-2009, 09:25 PM   #4
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Here is another of my favorites, if you are looking for something with a Mexican flavor:

Pollo con Salsa Roja y Chorizo (Chicken with Red Chile Sauce and Sausage)



6 chicken drumsticks and 6 thighs, skinned
2 tbs oil
½ pound ground fresh chorizo (or buy fresh chorizo links and remove the casings)


Salsa roja (recipe follows, but you can also use a large can of enchilada sauce)


6 dried chiles guajillo (long and dark red, smooth skin)
3 dried chiles ancho or pasilla (shorter and darker- wrinkled skin)
3 or 4 roma tomatoes (or a medium can of diced tomatoes)
¼ onion
2 cloves garlic
1 and ½ cups chicken broth
2 TBS corn oil
salt to taste


Since the chiles guajillo are hotter than the chiles ancho, you may want to modify the mix if you want milder sauce. Remove the stems, seeds and membranes and soak in hot water for 20 minutes. Meanwhile, peel the tomatoes*, garlic and onion and cut into pieces.


Drain the chiles and transfer to a blender. Add the peeled tomatoes, onion,, garlic and broth and puree.


Heat the oil in a saucepan and add the pureed sauce. Stir a bit to let it bloom. Simmer for 10 minutes over low heat and add salt to taste.


Using a heavy, deep frying pan with sides at least 3 “ high, brown the chicken well in the oil in two batches, remove from pan and set aside. Add chorizo and sauté for a few minutes. Drain excess oil and add 1 cup of the sauce. Mix well, then add chicken pieces and cover with the remaining sauce. Bring to a simmer, and then cook, covered, for about 60-75 minutes.


To serve, let the tender chicken literally fall off the bone into a hot, fresh soft tortilla. Roll it up and enjoy. Garnish with chopped avocado, onion, radish or cheese if you want. You could serve this with Mexicana rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)




*This is easy if you dip them in boiling water for a few minutes, the skins just peel off.



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Old 04-23-2009, 09:21 AM   #5
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the above look wonderful!

I can always whip up a caciatore

ckicken (4 to 5 lb cut up) or your favorite parts
sliced onion garlic green pepper 1 each
marinara (several cups)
rosemary tspn and saffron good pinch, chili flakes a few shakes
dry red wine 1/2 to 1 cup

season chicken with salt and pepper
brown in olive oil
sautee onion and green pepper (for this dish I like them sliced although many prefer them diced or chunked. your choice)
add sliced garlic and a shake or so of red chili flakes near end of this stage
add red wine and reduce slightly
add marinara and herbs

cover and cook @ 350 for 45 min to 1 hr

serve over pasta with grated cheese if you like

chicken gives a very different flavor to "red sauce" and the rosemary and saffron are quite distinct from oregano or basil.
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Old 04-23-2009, 11:32 AM   #6
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^Wow thanks everyone for the suggestions and pics. Interesting ideas.
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Old 04-23-2009, 04:44 PM   #7
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This is my take on "Chicken with 40 Cloves of Garlic," as well as a Provencal version of "Chicken in the Pot."

Provençal Chicken in the Pot
The French would call this dish “Le Plat Unique,” because it is a whole meal in one pot. Although its execution is realistic for a twelve-year-old, the results are impressive enough for even your most discriminating guests. And, to top it off, it’s incredibly low in fat because the chicken steams atop the garlic, herbs and liquid.

4 to 6+ servings—depends on what else you’re serving, and how hungry
your guests are

1 4-pound frying chicken
sea salt and freshly ground black pepper
Bouquet garni (include thyme, parsley stems, rosemary, marjoram, bay leaf)
1 cup extra-virgin olive oil
40 unpeeled cloves of garlic
bed of fresh herbs for the pot (should include: 1 bay leaf, the leafy top of a whole bunch of celery, a whole bunch of flat-leaf parsley, several sprigs each of marjoram, rosemary, sage and thyme—and summer savory, if you can find it)
1 cup dry white wine
12 small all-purpose potatoes (about the size of a silver dollar)
12 - 16 small white onions
4 carrots, peeled and cut into chunks
1 pound fresh peas, shelled (or 1 10-ounce package frozen) 2 tablespoons flour and 1 tablespoon water paste to seal the lid toasted French bread slices (for serving)

1. Preheat oven to 350 degrees F. Make a mixture of salt and pepper in a small bowl. Use this to generously season the interior and exterior of a 4-pound fryer. Tie a bouquet garni together with string and put it inside.
2. Pour 1 cup of olive oil into a large (about 9 quarts) Dutch oven with a lid. Add the bed of herbs and all of the garlic.
3. Set the prepared chicken on this bed and turn it over and over in the already perfumed oil. Add the dry white wine. Scatter the vegetables around on top of the bed of herbs.
4. Then with all the oil, wine and aromatics below and the chicken and vegetables on top, put the lid on and seal it “hermetically” with a band of flour and water paste. Bake 1 hour and 30 minutes in the preheated oven.
5. Remove from oven and allow the Dutch oven to sit undisturbed for 15 to
20 minutes. Do not lift the lid!
6. In preparation for serving, put a small serving bowl (for the garlic) and a slotted spoon on the table. A pair of poultry shears is the easiest tool to use for cutting the hot chicken into serving pieces. A sturdy wooden spoon will help you hold the chicken still for cutting without burning your fingers.
7. Carry the Dutch oven to the table and lift off the lid at the moment of serving, and take a deep breath. The aroma is incredible!
8. Serve with toasted slices of bread which each diner will spread with the incomparable garlic purée. Don’t be surprised. The chicken will not be browned.

Teacher¹s Tips: When you have eaten all the chicken, vegetables and garlic, you will find yourself with a large pot of herbs and a chickeny, garlicky, winy stock. You can make a wonderful soup the next day (or several days hence) using this as a base. Here’s how:

Remove the herbs to a small bowl, cover with plastic wrap and refrigerate. Pour the wine/olive oil stock into a storage container, cover tightly and refrigerate overnight. When you are ready to make the soup, remove most of the oil that has risen to the top.
Also overnight, soak 1 pound of small white beans in enough cold water to cover by 2 inches. The next day, drain the beans and put them back in the pot with enough water to cover by 2 inches, 6 black peppercorns and 1 bay leaf. Bring the beans to a boil and simmer for about 1 hour, until the beans are not quite tender. Drain the beans and reserve the water.
Return the beans to the pot and now add the reserved wine/olive oil stock from the chicken to the beans. Also add the reserved herbs from last night’s pot, and at least five of the following:
½ pound lima beans or fava beans, shelled and peeled
6 potatoes, scrubbed and cut into ¾-inch chunks
½ pound green beans, ends trimmed
5 carrots, peeled and cut into ¾-inch chunks
5 red onions, peeled and thickly sliced
5 zucchini, cut into ¾-inch chunks
3 white turnips, cut into ¾-inch chunks
2 leeks, well washed, dried and sliced

Add 1 teaspoon sea salt and stir the mixture. Bring the soup to a boil and simmer for 40 to 50 minutes more. Some tubular pasta added during the last 15 minutes of cooking will add substance to this second one-dish meal. Serve the soup in large bowls with freshly grated Parmesan cheese on top and crusty bread on the side.
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Old 04-24-2009, 10:07 AM   #8
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^ChefJune, that recipe sounds wonderful. So unique and exactly along the lines of what I was looking for. I'll definitely try that one. Thanks.
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