
This year Santa caught the Staub Cocotte bargain, and I am now the proud owner of a snazzy Dutch oven. Staub is

I finally had a chance to

I'm sure any Dutch oven

I went to the Staub website for my first try and based a recipe on one of theirs. Naturally, I did things a little bit differently. I removed the skin from the chicken for starters. Hint: use small kitchen scissors to cut it off easily. Then I cut back on the recommended amount of soy sauce. I used 2 tablespoons, but 3 or 4 would have added more saltiness to the sauce. I omitted the Chinese spices, but next time I'll probably add some spices. It would be great with curry or Northwoods spice. I added fresh pineapple, which was delicious with the chicken.
The thing that worried me the most was the instruction to cook 25 minutes. That had to be a typo. Nope. I set the timer to check the chicken, and it was perfect in 25 minutes!
Pineapple Chicken
2 tablespoons olive oil
1 chicken, cut up
3 tablespoons liquid honey
3-4 tablespoons soy sauce
2 garlic cloves, minced
2 slices fresh pineapple
salt
pepper
Heat the olive oil in the cast iron pot and brown the chicken. Slice the pineapple into bite-sized pieces. Add the honey, soy sauce, garlic and pineapple to the pot. Cook with the lid on for fifteen minutes. Turn the chicken so the other side is in the sauce and cook another 10 minutes. Add salt and pepper to taste.
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Not pretty, but oh, so good! |
I got one of the Staub dutch ovens for Christmas last year. I love the way it cooks meat to a moist tenderness. Your chicken looks great.
ReplyDeleteI was blown away by the tenderness, Penny. Truly amazing. Do you have any recipes that you recommend?
ReplyDelete~Krista
I've always wanted a Dutch oven, I guess this is the brand to get! Perfect chicken in 25 minutes?!? I'm in. PS I love Chinese 5 spice powder!
ReplyDeleteKathy, I think Le Creuset is also an excellent brand. These are a tiny bit less expensive. If you love Chinese 5 spice, then you'll really love this recipe!
Delete~Krista
Pineapple & chicken that sounds good! I don't have a Staub. Would I adjust cooking time using a different type of pan?
ReplyDeleteHelena Georgette, use a Dutch oven with a tight-fitting lid. In fact, you might want to use aluminum foil over the pot and then set the lid on top of it. I have to admit that the lid of the Staub is very heavy and fits precisely. I would check the chicken after 25 minutes to see if it's ready but be prepared to let it cook a little longer.
Delete~Krista
25 minutes, really! Wow. Sounds great. I get WS eblasts and I didn't see specials like that. I'll have to pay more attention this coming holiday. I have a great clay pot that cooks well. I'll try this recipe in it. Usually chicken takes 1 hour in that. Looks yummy.
ReplyDeleteDaryl
You were probably too busy to notice, Avery. I have a tendency to automatically delete store emails that come in every day. But W-S is worth watching!
DeleteInteresting that your clay pot takes an hour. That's what I expected!
~Krista
I love that it can be used as a murder weapon Krista...I hope that's in a book coming soon:)
ReplyDeleteLOL, Lucy! Hmm, I'll have to see where I can work it in. It really is heavy!
Delete~Krista
The Staub cocotte is new to me, and the self-basting cooking technology looks ingenious. Thanks for sharing this, Krista, and the recipe, too. It's a great mix of flavors. (Love the honey and soy sauce pairing with the pineapple--sounds amazing.) I'm looking forward to trying it and the Staub cookware, too--just not as a murder weapon! :)
ReplyDeleteHave a great week,
~ Cleo