Let’s play a game. It’s pretty pointless, but some of the best things in life are pointless. And because they’re the best things in life, they have a point. Yes? Yes. That’s my story and I’m sticking to it.
So for the game, you take the first three letters of your first name, the first three letters of your middle name, and the first three letters of your last name…and…see what happens. This is a great game.
I know. You’ve played something similar where you take the name of your first pet and the first street you lived on and put them together to represent your stripper name. But my version of the game is better. And no strippers are involved. By the way, I’m General Wildcat, just so you know.
Whoa, look at this French oven!
Let’s talk about the chicken that was made inside of the French oven.
Chicken Cacciatore is an easy one-pot meal. It’s a perfect comforting recipe for the winter and can be made easily after work any night of the week. This is also one of those illusive recipes that you would think is swanky, pricy, and time consuming, but it requires relatively few ingredients with minimal cleanup. The leftovers maaaay have wanted to stay in the French oven, so I accepted this and into the refrigerator the French oven went. Convenience? I think so.)
Typically, one would serve chicken cacciatore over pasta, but I did no such thing. I served it over quinoa. Pasta…brown rice…quinoa…select your grain. Everything will work out the way it’s supposed to.
Not only did the kind Le Creusaders send me a Le Crueset 5.5-quart French Oven, but they also let me pick my own color! I’d be lying if I told you it took me less than 10 minutes to decide between which shade of green I wanted. Ocean, Fennel, Rosemary, Spinach? When you talk to me like that, it throws me into a tail spin! I chose Spinach after careful consideration of how it would look in my kitchen/how my other appliances would feel about its hue.
NOW FOR THE GIVEAWAY!
The best part about my acquisition, is you get to acquire, too! Enter my giveaway below for a chance to win yourself one of these gorgeous French ovens! All you have to do is go to the Le Creuset website, check out the delicious colors their French ovens come in, and leave a comment on this post letting me know which color French oven you would choose.
For bonus entries, follow Le Creuset and yours truly (that’s me) through social media and tweet about the giveaway. The giveaway ends Wednesday, December 4.
- ¼ cup olive oil
- 4 lbs . bone-in skin-on chicken pieces (thighs, drumsticks, breasts)
- 1 yellow onion sliced
- 1 red bell pepper cut into match sticks
- 3 cups baby portabello mushrooms chopped
- 8 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried tarragon
- 6 leaves fresh sage chopped (or 1 teaspoon dried sage)
- 1 teaspoon kosher salt or to taste
- ¾ cup dry white wine such as chardonnay
- 1 28- ounce can diced tomatoes undrained
In a French oven, heat the olive oil to medium-high
Once completely hot, place the chicken pieces in the French oven, skin-side down.
Cook until chicken is browned and crispy, 1 to 2 minutes.
Flip pieces to the other side and cook an additional 1 to 2 minutes. Do not cook chicken all the way through.
Place chicken pieces on a plate and set aside.
Turn the heat down to medium. Add the onion to the French onion and sauté until very fragrant, and softened, about 5 minutes.
Add the bell pepper and chopped mushrooms and continue sautéing until the veggies are fragrant, about 5 to 8 minutes, stirring consistently.
Add the garlic, thyme, tarragon, sage, and salt and stir into the veggies, sautéing an additional 1 minute.
Add the white wine and allow the mixture to come to a full boil, cooking about 3 minutes.
Stir in the diced tomatoes (with their juices) and return to a boil.
Add the chicken to the French oven, wiggling the pieces down as far as possible to cover them in juices.
Place the cover on the French oven, turn the heat to medium-low, and allow the chicken cacciatore to cook 30 to 40 minutes, or just until chicken is cooked through.
Serve over quinoa or choice of pasta/grain with fresh chopped sage on top.