Doufeu pots are great because the lids are designed to evenly redistribute the moisture as it collects at the top. It works much the same way as a morroccan tagine pot. And Le Creuset is great because the cast iron is soooo good with slow cooking.
Look up ';tagine'; recipes at foodtv.com or williams%26amp;sonoma, or white chicken chili recipes and see if anything strikes your fancy. Your pot will be FANTASTIC at doing either of those.
I use my pot to make pork ribs and they turn out perfectly every time.
Cut ribs into 2-3 bone sizes. Season liberally with salt/pepper/garlic powder. Place in pot. Pour water and Coke evenly into pot till ribs are covered. Bring to boil, then turn heat to low, cover and simmer for 2-3 hours. Then remove and place on broiler pan and bake at 450 for 10 minutes, brushing with BBq sauce. PERFECT. Le Creuset makes magic pots.(sorry...i know you asked for chicken)
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