Back in July 2017 I posted a piece on the most essential cooking item in my kitchen – anyone’s kitchen, in my view. And to back that opinion up, I just bought a second 3.5-quarter Le Creuset braiser, though not for me. My niece Lisa is getting married the week after 4th of July week. Mark apparently is a cook. It’s the most versatile piece in my arsenal. This is one of my favorite meals using the braiser, and it is so easy!
- 6 large or 8 small bone- in, skin-on chicken thighs
- 2-3 lemons, cut up in quarters
- ¾ cup Castellano green olives
- One-half of a large yellow onion or one small whole onion
- One-half to three-quarter cup of chicken or vegetable stock
- Seasoning
Pre-heat oven to 400
Rinse and dry the chicken, season with salt and pepper and dry sage and/or finely crushed rosemary
Put a little peanut oil in the bottom of the braiser and wipe the surface with a paper towel, which will help prevent the chicken from sticking to the bottom
Once the oven is hot, put the chicken pieces, skin side UP, in the braiser and make sure they are not touching
Roast for 20 minutes, turn oven down to 350 and roast another 10 minutes
Remove from oven, take chicken out of the pot and put on a platter
Put the diced onions in the pot and use a spatula to pick up any of the meat bits from the chicken, but leave them in with the onions and swirl the onions around
Place the chicken pieces still skin side up on top of the onions
Pour the stock in so the entire bottom is covered, but the chicken skins remain above the stock line – very important to get crispy skin!
In between the chicken pieces put the lemon wedges and green olives
Return pot to oven and roast another 30 minutes, then turn oven off
Remove the Le Creuset 5 or 10 minutes later and serve.
I like crusty bread with this dish but rice is wonderful if you prefer.
Goes well with a crisp Chardonnay, Pinot or burgundy wine. Whatever you are in the mood for, really.