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Looking for a chicken recipe to christen my new Le Creuset


I just got a 5.5 round Dutch oven from Le Creuset. I'm looking for a chicken recipe to break it in with. I also have an organic, 4 pound whole chicken that I am hoping to use. I would especially love a recipe that keeps the chicken whole. It'll fit no problem.

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  1. Using the dutch oven, I'd actually suggest breaking the chicken down and browning it. I mean, that's where you'll see your new LC shine!
    Break it down, brown and braise! I recently made Chicken Marbella and that was delicious, but you could do Coq A Vin, chicken cacciatore....

    3 Replies
    1. re: monavano

      I agree. Cut your chicken into pieces and see how well it browns and braises! I like this chicken and artichoke bake recipe, which produces really succulent chicken and a delicious sauce:

      -3 chicken leg quarters, cut into thighs and legs (or in your case, a whole chicken cut into 6 or 8 pieces)
      -1 1/2 tsp. salt
      -1/2 tsp. pepper
      -1/3 tsp. paprika
      -3 Tbsp. vegetable oil
      -3 Tbsp. butter
      1 (8 oz.) can artichoke hearts, drained (not marinated)
      -1/2 lb. mushrooms, thickly sliced (I used button and chanterelles)
      -2 Tbsp. flour
      -2/3 c. chicken or veggie broth
      -3 tbsp. sherry (white wine or vermouth would also work)
      -1/4 tsp. dried rosemary
      -2 bay leaves
      -pinch saffron, optional
      -1 clove minced garlic or 1/2 tsp. garlic granules

      1. Sprinkle chicken with salt and pepper and brown on all sides in an oven-safe pot or enameled dish. Remove chicken to a plate and sprinkle with paprika.

      2. Reduce heat to medium and add butter to the pot. Brown the mushrooms on both sides, adding the garlic toward the end. Season with salt and pepper after the mushrooms have browned.

      3. Sprinkle flour over mushrooms and cook one minute. Stir in broth, sherry, bay leaves, rosemary, and saffron (if using). Cook stirring until slightly thickened, then add the chicken and drained artichoke hearts to the pot. Cover and bake at 375F for 40 minutes or until chicken is cooked through.

      4. Remove the lid and pull the chicken pieces out of the sauce to rest on top of the veggies. Turn on the broiler and re-crisp the chicken skin (and reduce the sauce) for 3 or 4 minutes.

      Serve with egg noodles or rice. A sprinkling of fresh parsley is nice here.

      1. re: ChristinaMason

        I made this during the snowy days this week. Yummm. I have quite a big LC, so I used the parchment paper trick; before I pop the pan in the oven, I cover the layer of meat/veggie snugly with parchment, so it's like a tight lid within the pan. For step four, I actually pulled out the chicken, took the meat off the bones, and threw the meat back into my LC to braise a little longer. I used the parchment paper trick; I have a really big LC so I cover the layer of meat/veggie snugly with parchment, so it's like a tight lid within the pan.

        This is nice sprinkled with feta! I had fresh thyme, so I used that instead of the rosemary -- mmm. Very nice.

        I like how you adapted this from when Gretchen posted a version in May, Christina. I made it at the time in a friend's oven which must have been off bc the chicken didn't fully cook. This time it was perfect, perfect. I may freeze some, now that I pulled the meat off the bones.

        1. re: ChristinaMason

          I made this one again last night. I slow slow slow braised it at 350, then dropped it to about 300. Parchment paper trick again in my Le Creuset. Meat fell off the bones and all melted together. Succulent! I added some thinly sliced lemons, and the fresh rosemary toward the end. Added a little extra broth that I had simmering and served with a few cheese tortellini. Mmmmm. Perfect deep dark flavors for early spring, those chilly night.

          for this batch, I doubled most of the ingredients -- I used a pound of crimini mushrooms, about 2 lbs of chicken thighs (bone-in skin-on) and 2 cloves of garlic. I also sauteed up three minced shallots and blended that with the 1 1/2 cups of broth that I added.

      2. I was thinking coq au vin. Or chicken paprikash.

        2 Replies
          1. I agree about with the advise to break it down and brown it. Ina Garten's Chicken with Forty Cloves of Garlic is fabulous. Don't let the garlic scare you ... mellows into rich yummyness. It's one of the first dishes I made in my Le Creuset. http://www.foodnetwork.com/recipes/in...

            1 Reply
            1. Respecting the OP who wants to keep the chicken whole, how about the dish of a whole chicken in a pot, it's a french dish that the Cooks Illustrated folks recently made over last year. Or try Jaime Oliver's chicken in milk. {Disclaimer: haven't personally tried any of these recipes.}


              1. say hello to my favorite recipe of all time. Rick Bayless' Top Chef Masters Winning Mole


                1. I am a big fan of this Chicken in Riesling recipe, which I have made several times. Only flaw is that the potatoes don't get more flavor. I love to do it up with purple potatoes. Check it out.:


                  1. Here's a casserole roasted chicken from Jeremiah Tower; I've made this once before and it's okay but IMO just roasting a chicken is much less work and tastier.

                    Casserole Roasted Chicken with Garlic, Lemon and Watercress Salad
                    Ingredients for 6 Servings:

                    For the Chicken:
                    A 5 1/2 to 6-pound roaster chicken
                    Salt and freshly ground pepper
                    1/2 cup olive oil
                    5 large heads of garlic, separated into cloves, unpeeled
                    3 sprigs fresh rosemary
                    4 lemons, halved crosswise

                    For the Salad:
                    1/4 cup very fresh-tasting walnut oil
                    Freshly ground pepper
                    12 bunches watercress (or a bunch of arugula, or spring mix, or mesclun, whatever suits you)

                    Special Equipment Suggested:
                    A covered casserole or roaster just large enough to hold the chicken comfortably
                    A bulb baster
                    A pastry brush
                    An oven-proof serving platter

                    Timing: Count on a good 2 hours in all - 1 hour for covered roasting, 1/2 hour for browning, and a 30-minute rest before carving.

                    (Instructions paraphrased):
                    Preheat oven to 375 degrees F. Remove the giblets and excess fat from the cavity, wash the chicken inside and out and dry thoroughly with paper towels. Save the fat, wash it and dry it (used later in the instructions).

                    Salt and pepper the cavity, throw in a spoonful of olive oil and a handful of garlic and rosemary. Add the juice of one lemon and put the lemon halves in the cavity and truss the chicken. Rub the outside of the chicken with olive oil, season with salt and pepper and put the chicken in the casserole. Flatten the reserved excess fat with your hands and lay it over the breast of the chicken. Smash the remaining garlic cloves with the side of aknife and lay them on the chicken along with the rest of the rosemary. Squeeze the remaining lemons over the chicken and throw the lemon pieces in the casserole.

                    Put the casserole in the lower third of the oven. After an hour, remove the cover and turn the thermostat up to 400 F. Continue roasting and letting the chicken brown. You may wish to baste the chicken once the cover has been removed. Roast until done, then remove the chicken from the casserole to a serving platter and return it to the turned-off oven, door left ajar, while you prepare the pan sauce.

                    Strain the pan juices through a sieve, pressing with a spoon on the solids to remove the flavorful liquids. Skim off the fat and whisk in the walnut oil, taste for seasoning. Either use this as a salad dressing, tossing it with your choice of greens (small, tender spicy greens best), or omit the walnut oil and just use the strained pan juices as a sauce for the chicken. If you dress greens, surround the chicken on the platter with the dressed greens, and drizzle the remaining sauce over the greens and chicken.

                    1. Thanks for all of the fab suggestions - I've been working my way through many of them. The recipe that I actually ended up using to break in my new dutch oven was Melissa D'Arabian's weekday cassoulet. I can't praise it enough - it was delicious and easy. It's not a "true" cassoulet but to me, was just as tasty as one I've had in France.


                        1. There're dozens if not hundreds of braise/stews you can do in the Le Creuset, but the two below are my favorite non-braised dishes:

                          Arroz con pollo - I like this Tyler recipe: http://www.foodnetwork.com/recipes/ty...

                          Cook's Illustrated Chicken in a pot. You'll be amazed at how chickeny it is.