Chicken Le Creuset

It’s funny because that’s what I used to cook it in.

I guess it’s similar to a Coq Au Vin due to the slow cooking process but that might be it. This took a while but was well worth it when my husband said it was one of the best things he had ever eaten and although he says that a lot, he means it. If you make this don’t rush it, it just wont be the same. This is not hard to do it just takes time. I made this up as I went along and the further I went the better it got. (lucky for me)
Le Creuset pot or cast iron pot with lid (then name it what ever you like)
2 lbs chicken thighs (5 or 6 pieces)
2 tbls olive oil
1 Large onion chopped
5 sprigs fresh thyme
4 scallions chopped (some for garnish)
1 Tbls capers
1 Cup carrots chopped (any type I had baby carrots in the fridge)
1 Tsp Lemon Herb Seasoning
4 Cups stock (chicken or veggie, homemade or store bought) I used the stock from 3 blogs ago
1 Lg can whole plum tomatoes
salt & pepper
1/2 tsp sugar
2 tbls cornstarch for the sauce

Coat chicken with olive oil, lemon herb seasoning, salt & pepper.
Sear skin side down in a cast iron pot on both sides (about 5 minutes) until they are brown on high heat.
Remove to a bowl and set aside.
Reduce pot to medium heat and add in thyme, onions & carrots.
while sauteing Add in 1/2 cup of stock to help cook and to get all the caramelized bits from the chicken off the bottom of the pot.
Once the carrots and onions are tender add in the remaining stock, capers and bring to boil
Reduce to simmer, add the chicken thighs back in and top with the plum tomatoes, scallions & add the 1/2 tsp sugar (to help with the acid).
Cover and simmer for 1 hour stirring occasionally & gently breaking up the tomatoes. (they are filled with hot liquid be careful not to jab at them)
Remove cover and continue to cook of another hour (the cover off will help to reduce the liquid)
Remove chicken to bowl again and strain the rest through a sieve into a large bowl
fish out the thyme sprigs if you can find them.
you will then have 3 separate parts 1 bowl with chicken, 1 sieve filled with vegetables & 1 bowl with the stock or braising liquid.
Using a “fat separator” pour the liquid back into the pot and bring to boil then reduce to simmer and reduce the liquid by about 1/2 (15 min). Discard the fat
Chicken thighs have more fat then most chicken parts & you want the gravy to be silky and not fatty
Take 2 tablespoons of the stock and mix with 2 tablespoons corn starch to make a thickener.
Add paste to the pot to thicken the liquid and make a gravy like consistency.
Return the chicken and let it heat back up
In a separate pot heat the carrots & onions back up they should be thick & chunky with out much liquid at all.
To Plate:
Put a large spoon full the “gravy” into a shallow bowl or plate with high sides
place the chicken on top of the gravy and then spoon over about 2 tablespoons of the carrots & onions
garnish with scallions or chopped parsley
easy easy easy
enjoy- T


4 Comments (+add yours?)

  1. Jasmine Pahl
    Apr 03, 2012 @ 13:12:14

    Wow! Looks like you knocked it out of the park T!!! In one of my Barefoot Contessa cookbooks she writes about how hard it is to find a good Coq Au Vin recipe, this one looks delicious and simple. I will be bookmarking it!


  2. glutenvygirl
    Apr 03, 2012 @ 16:08:10

    This looks amazing!


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