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ISO: NEW Le Creuset Pot, ISO favorite T&Tdutch oven recipes (thanks in advance) NT
- Thread starter italspano
- Start date
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steve2-in-la
Well-known member
This is another favorite Dutch Oven treat. . . REC: Chicken Thighs Braised In Apple Cider
Chicken Thighs Braised In Apple Cider
4 to 6 servings
6 chicken DARK MEAT LEG - THIGH SECTIONS, skin on, excess fat removed
SALT and PEPPER
2 Tbsp OLIVE OIL
1 LARGE ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored and each quarter cut into 4 pieces
1 Tbsp CURRY POWDER
1 Tbsp FLOUR
½ tsp CAYENNE PEPPER
¼ cup APPLE JACK BRANDY
½ cup APPLE CIDER
½ cup hot CHICKEN STOCK
Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper. Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside. Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.
Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute. Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes.
When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.
Chicken Thighs Braised In Apple Cider
4 to 6 servings
6 chicken DARK MEAT LEG - THIGH SECTIONS, skin on, excess fat removed
SALT and PEPPER
2 Tbsp OLIVE OIL
1 LARGE ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored and each quarter cut into 4 pieces
1 Tbsp CURRY POWDER
1 Tbsp FLOUR
½ tsp CAYENNE PEPPER
¼ cup APPLE JACK BRANDY
½ cup APPLE CIDER
½ cup hot CHICKEN STOCK
Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper. Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside. Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.
Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute. Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes.
When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.
sandi-in-hawaii
Well-known member
Lucky you - what color pot?? Try Sandra in London/Oz's Chile Verde in T & T
I've used both pork as well as chicken thighs (I did cook the chicken for a shorter period). YUM!
http://www.finerkitchens.com/swap/forum15/11_Chile_Verde_posted_by_Sandra_in_London
I've used both pork as well as chicken thighs (I did cook the chicken for a shorter period). YUM!
http://www.finerkitchens.com/swap/forum15/11_Chile_Verde_posted_by_Sandra_in_London
Le Creuset info....I've looked at these pots , while beautiful, they are extremely heavy
once filled, how do you handle them with confidence and ease? Do you feel they actually cook better than a Dutch oven I have from Look Cookware or any other Dutch oven?
I love the colors and have been lusting over the Caribbean Blue.
once filled, how do you handle them with confidence and ease? Do you feel they actually cook better than a Dutch oven I have from Look Cookware or any other Dutch oven?
I love the colors and have been lusting over the Caribbean Blue.