This post is produced in partnership with Le Creuset Canada.
Did you know… Le Creuset’s “Cherry” has a new name? Say bonjour to Cerise!
When this best-selling colour was introduced decades ago in France, the master enamellers who crafted the now-iconic shade of red called it Cerise. Years later, when the colour arrived in North America, its name was translated to Cherry, which – although it’s a literal translation – the folks at Le Creuset didn’t feel quite captured the passion of its French name. So while Cherry has a new (old) name, the cookware will remain the vibrant, stunning red that you’ve always loved.
I’ve been thrilled to work with a new braiser in Cerise over the past few weeks – I do find a braiser is a real workhorse in the kitchen – so versatile and they really do “do everything” (just like its name in French says, they “faitout” !). I love that because it’s enameled cast iron, this piece can be used for all stages of meal-making – food prep (including marinading), cooking (stir fry, braising, slow cooking, fast searing meats or even baking breads and cakes), food storage and serving. If I had a dishwasher I’d love that it’s dishwasher friendly (it’s actually a breeze to clean by hand too!) and hey Cerise is so pretty that you’ll want to keep it out on the stovetop all the time 🙂
Don’t have a braiser? What are you waiting for? Read all about how braising works here but basically, the enamelled cast iron means that heat is evenly distributed allowing meats to cook low and slow and retain their moisture, the domes lid creates a convection effect (keeping moisture in and circulating air as the food cooks), and the large base of the pan allows foods to be seared at high heat in a single layer at the start of cooking allowing for the quick searing of meat/ vegetables at high temps which are then finished dish slowly at lower temperatures, covered in the oven or on the stovetop. It’s the perfect vessel for cooking comfort food dishes as the temperatures dip. Once the initial searing and prep is done, the food cooks away on its own, filling the house with amazing smells and getting your dinner on the table with not much hands-on time at all!
This chicken dish is simple but will elevate any weeknight table and is a fabulous choice for entertaining as well – looks (and tastes!) like you did tons of work but the braiser did most of it for you (sssh! don’t tell your guests!). Plus, with the holiday season coming up, Cerise will brighten any tablescape!
Chicken in a creamy mushroom sauce
A flavourful braised chicken dish - lots of flavour with not much effort! Let your Le Creuset braiser do most of the work for you!
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 8 bone-in, skin-on chicken thighs
- 6 strips bacon, roughly chopped
- 1 medium red onion, thinly sliced
- 4 cloves garlic, crushed
- 60 mL (1/4 cup) white wine
- 454 g (1 1lb) mixed mushrooms, sliced
- 1 teaspoon dried thyme or Herbes de Provence
- 250 mL (1 cup) chicken stock
- 1 tablespoon corn starch (optional)
- 120 mL (1/2 cup) heavy (35%) cream
- Flaky sea salt and freshly ground black pepper, to taste
- fresh thyme leaves (to serve)
Pre-heat oven to 375˚F.
Heat the oil and butter over medium heat in a large (30 cm) Le Creuset braiser. Season the skin side of the chicken with salt and pepper
Once the oil/ butter is bubbling, place the chicken, skin side down in the pan and cook for 5 minutes on each side, until the skin is crispy and golden. Set aside.
Remove all but 1 tablespoon of oil, add the bacon and cook for approx 2 minutes.
Add the onion and garlic and cook until the onion is just translucent (approx 5 minutes).
Add the wine to the pan and scrape the bottom of the pan so it's more or less clean and the wine has evaporated.
Add the mushrooms and thyme and cook until the mushrooms are just starting to release their juices.
Add the chicken back to the pan, nestling it under and around the mushrooms.
Pour over the stock, increase the heat and bring to a boil.
Cover the pan and place in the oven. Cook for approx 30 minutes or until the chicken registers 165˚F on a digital meat thermometer.
Remove the pan from the oven.
(If using the corn starch - it will make your sauce a little thicker - use a 1/2 cup measure to remove about that much of the liquid. Stir the corn starch into this hot liquid and when it's not lumpy anymore, add back to the pan and stir until well combined. Cook over medium heat for until the sauce starts to thicken - 3-5 minutes)
Add the cream and stir until well combined and the sauce is smooth.
Season to taste with sea salt and freshly ground black pepper. Sprinkle some fresh thyme over to serve
Serve with rice or buttered egg noodles.
What about you – do you have a braiser? What do you like to cook in it?
Disclosure: I was provided with cookware in exchange for recipe development and promoting Le Creuset’s Cerise line. I was not otherwise compensated for this post. Please note that I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!