Instruction on making chicken in Le Crueset pot? - le creuset soup pot
I have three bones, the skin of the chicken that I my new Le Creuset pot.
What should I put in the taste of chicken? (Lipton onion soup, vegetables, tomato sauce, etc.?)
At what temperature and how long should I tender the meat to cook?
Le Creuset Soup Pot Instruction On Making Chicken In Le Crueset Pot?
1 comments:
I want one of these boats! If I did I this recipe:
Chicken Vesuvio Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian
Episode: Meaty Italian Meals
3 tablespoons olive oil
4 chicken thighs with skin and bones (you can also use other chicken pieces)
Salt and freshly ground black pepper
1 1 / 2 pounds potatoes, red skin, halved
4 garlic cloves, finely chopped
3 / 4 cup dry white wine
3 / 4 cup chicken broth
1 1 / 2 c. Teaspoon dried oregano
1 teaspoon dried thyme tea
8 oz frozen artichoke hearts or 1 cup frozen beans, thawed
2 tablespoons butter
Preheat oven to 450 degrees F.
Heat the oil in a large pot oven over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, if necessary, to cook the chicken in the pan, golden brown on all sides, about 10 minutes. Place chicken in a bowl. Cautiously, the potatoes in the pot and cook until golden brown, stirring occasionally, about 10 minutes. AddGarlic and cook for 1 minutes. Add wine and stir to accommodate the brown bits on bottom of the pot. Add broth, oregano and thyme. Return chicken to pot. Stir the mixture well. Bring to a boil over medium heat.
Cover and cook until chicken is by all, about 20 minutes. Place chicken in a bowl. Place potatoes around chicken. Add the artichokes in the sauce into the bowl. Cover and cook over high heat until the artichokes are tender, stirring constantly, about 4 minutes. Reduce heat to low. Add butter. Serve sauce over chicken and potatoes.
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