Our Miss Lily girl is as fascinated with this French Oval Enameled Cast Iron Pot as I am. I love it. It is a 6 quart in size, perfect for 4-5 lb. chickens or roasts. It is also great for braising. This was a Christmas gift, and so far I have used this pot at least a dozen times if not more since Christmas. What I did discover however, in making tonight's dinner, is that I did not have the lid on quite right. There was the slightest opening - which actually worked in my favor. Whenever I braise meats I do have a tendency to add a bit too much liquid, so in terms of this lid not being on snugly, I ended up getting the perfect reduction.
Here is another view without the scrutiny of Miss Lily: it is so pretty, don't you think?
Now onto this most tasty dinner:
6 chicken legs or thighs
10 Gluten free garlic sage sausages (or your favorite)
1 diced onion
1 diced celery
4 minced garlic cloves
2 carrots, chopped small
1 large leek, sliced in half, then sliced thinly
8 crimini mushrooms, chopped to 1/2 inch pieces
2 - 2 1/4 cups chicken stock
1/2 a glass of dry white wine
your favorite seasoning blend, I used this one
1 large Bay leaf
2 tsp. Dried Thyme
2 tsp. Dried Rubbed Sage (fresh would be great)
salt and pepper to taste
cornstarch and stock to make a slurry
Heat up a dutch oven on medium heat. Add a light drizzle of olive oil, and saute the sausages, browning until golden.
Remove from the pan and set aside onto a plate. Once cooled, cut in half or into 2 inch pieces.
Meanwhile, season the chicken pieces, and add to the pan, browning about 5 minutes per side. Then remove and add to the plate of sausages.
Chop up all of the veggies for the stew: (I could not fit the leeks into this picture)
Pour off excess oil, reserving enough to saute the vegetables. Turn the heat down to low medium. Add in the mushrooms first, sauteing until golden. Then add in the diced onions, leeks, salt and pepper sauteing to sweat out, about 5 minutes. Then add in the carrots, celery, minced garlic and continue to saute, stirring well for another 5 minutes.
Pour in the half glass of dry white wine, scraping up any brown bits. Bring to a simmer for about 3 minutes. Then add in the Bay leaf, dried Thyme, Sage, and return the sliced sausages and chicken to the pan. Pour in 2 1/4 cups chicken stock, stirring to combine.
Cover with a lid and place in a pre-heated oven at 350 degrees.
Cook for 1 1/2 hours, remove from the oven, and place the chicken onto a platter. (I use heavy duty oven mitts - this pot was dang hot!) Heat the dutch oven on low heat, bringing to a simmer, and add in the corn starch slurry to thicken lightly. Serve over mashed or steamed potatoes. I think our Miss Lily is wondering where is the tuna?