The theme for the week of October 10th is "Le Creuset: Fall One Pot Meals". This can only lead to one thing... I bought my first Le Creuset! *Enter Proud Parent Moment!* Last week we made a fantastic Turkish
1/2 lb natural bacon, sliced- go visit a local butcher!
3 lbs chicken thighs/drumsticks
1 large onion, chopped
6 garlic cloves, minced
black pepper to taste
2 cups homemade stock
2 cups red wine of choice
2 bay leaves
1/2lb sliced mushrooms
2 tbsp organic butter
Brown bacon bitlets in the bottom of your sunny yellow Le Creuset or other dutch oven or heavy bottomed pot for about 10 minutes.
Remove bacon & set aside reserving bacon fat. Mmm....
Add onions & chicken, skin side down. If you have the burner turned up too high the skin will stick/burn to the bottom & you will be scrubbing it for days. Trust me. Medium heat is probably good. If you can, brown all sides of chicken while keeping skin in tact, adding the garlic & black pepper halfway through.
Add chicken stock, wine, bay leaves, thyme & parlsey into pot.
Return bacon into the pot.
Cover and lower the heat to a simmer, cooking for about 20 minutes or until chicken is fully cooked.
Remove chicken & set aside.
Remove bay leaves & discard.
Add in mushrooms & bring to a boil.
Reduce the liquid to about 25% of its original volume and has thickened into a sauce.
Lower heat & stir in butter.
Return chicken to your Le Creuset until it is saucy & brought back up to temperature.
We had our chicken thighs with boiled new potatoes, but egg noodles seem to be the traditional pairing. Brown rice or brown rice rotini might be tasty too!