Instruction on making chicken in Le Crueset pot?

Question

I have three bone in, skin on split chicken breasts that I would like to make in my new Le Creuset pot.

What should I put in with the chicken for flavor? (lipton onion soup, veggies, tomato sauce, etc?)

What temp and how long should I bake to get tender meat?

Answer 1

I want one of those pots! If I had one I would make this recipe:


Chicken Vesuvio Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Meaty Italian Meals

3 tablespoons olive oil
4 chicken thighs with skin and bones (can use other chicken parts)
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Answer 2

My suggestion is to spray oilve oil on the bottom of the pot. If you lik, brown the top sides of the breasts if you like a bit. Add chopped onion, celery, carrots and other veggies as you like, plus a few tsp of lemon juice. I also like to add sliced curly cabbage (about 1/3 a cabbage for your amount of chicken), and a bit of salt and pepper (or perhaps half a packet of the onion soup mix). The important thing is to try to let the chicked cook in its own juices and the veggie juices as much as possible, without adding extra water (though a splash of white wine is nice).
Bake it all at 350 for 1 hour covered, or at 325 for 1 hour and 20 minutes. Enjoy.

Answer 3

This dish is perfect for a Le Crueset dutch oven! I usually use white meat only in this dish.

Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.

Reheats well.

--Ina Garten, Barefoot in Paris cookbook

Answer 4

I would make French Tarragon Hens - saute chopped shallots in combo olive oil and butter, then 2 pieced, skinned cornish hens in the pan drippings. Add Dijon mustard, tarragon, salt and pepper, chicken stock and white wine. Transfer all to Le Crueset, cover and bake an hour or so. Stir a couple times during baking time. Plate-licking good!

Answer 5

i'd poach the chicken first. you're able to try this by using simmering the chicken in some chicken broth, onions and peppers or by using wrapping the chicken in foil and put in the oven on 4 hundred for greater or less 35 minutes. Shredd the chicken. Use your hands or 2 forks to tear it in shredds; this would desire to ensue particularly. upload in a million-2 taco packets of taco seasoning and the water it says to function. Simmer for a minute or 2 then pour into the crock pot. keep on low for greater or less 3 hours or severe for a million hour to reheat.