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Nov 9, 2010 11:50 AM

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.

            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