I've recently discovered the wonder of enamel-covered cast iron pans. Wow- these things are great! Somehow they meld the flavors together in an amazing way. I kept wanting to buy one but couldn't quite bring myself to spend so much on a pan. Then I found a great clearance deal for a small one. After using it a few times and loving it, as well as sitting through a demo of pans that cost an unthinkable amount of money- I decided the cost wasn't so bad after all! I went out and bought a larger one and have not regretted it. I love these pans.
Chicken & Veggies in Red Pots
This is a recent creation. I couldn't think of a name, so I decided to honor the new pans!
In an oven dish, layer:
- onion slices
- carrot pieces
- yellow/zuchinni squash slices
Sprinkle the veggies with:
- salt, pepper, thai basil & tarragon
Layer chicken pieces on top and sprinkle with:
- smoked paprika & McCormick's Mediterrnean Spiced Sea Salt
Put a lid on and bake till tender. Remover the lid a brown a bit before serving over rice. The combination of these seasonings is amazing!
Chicken with Peppers
Rebekah found this recipe. It's very yummy.
De-seed & cut into strips, an orange, yellow & red pepper.
Saute 2 medium, sliced red onions in olive oil.
Remove the onions, then brown chicken pieces (3 lb ?) in the oil.
Return the onions to the pan with the chicken and add:
- 2 cloves finely chopped garlic (or pressed)
- 1 small piece dried chili, crumbled (vary according to your tastes)
- 1/2 c. white wine
Cook until the wine is reduced by half.
Add the peppers and stir well to coat. Salt & Pepper it all.
Add 2 chopped tomatoes.
Cover & simmer 25-30 minutes till chicken is tender.
Sprinkle with parsley & serve!
