Thursday, September 18, 2014

Braised Chicken. No, Really.

   

     A while back, my mom sent me this:  

It's an enormous dutch oven. I had made Chicken Cacciatore by using a skillet, then a casserole pan, but the amount of food that I was cooking for nine people plus leftovers ended up spilling out and burning all over the bottom of the oven. Yuck! I went online looking for something that would work better, and found this Lodge, enamled castl iron beauty. And look! It's blue! 
I've been learning a little about braising meat. I had some chicken on hand, so we made this: 

It's a hit! Every.Single.Zooligan. Asked me to make it again. So simple, all real food (Wait, I guess cooking wine isn't real food), and delicious! They even ate the celery!
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