Know what makes a food blogger happy? New pots and pans. OK, and kitchen appliances and new dishes and cooking gadgets. But for sheer ooing and aahing, nothing beats a shiny new pan. The only problem comes when we're hesitant to use it because it's too pretty and we don't want to mess it up. This new beauty from OXO sat on my table, being admired, for longer than I care to admit.
OXO for the past couple of years because they are the makers of all my favorite kitchen tools. The cookware line is new for them, though, and I couldn't wait to get my hands on it!
This lovely 3.5 quart covered sauce pan is part of their new Stainless Steel Pro line. And yes, I finally stopped admiring it and actually used it to cook stuff in. It's heavy base perfectly sweated my vegetables without burning. And my stew cooked gently and perfectly under the properly fitting lid. I also loved the extra, "helper" handle that made it easier to move around the heavy, stew filled pan. I loved it and already think of it as one of my favorite pieces of cookware.
So, while I was admiring my new pan, I decided on cooking the chicken in a form of bechamel to give it a creamy thickness. I love fresh thyme in stews but lots of other herbs would work fine here. And, of course, any good thick sauce needs cheese.
It smelled great while it was cooking and tasted even better. Chickeny comfort food at it's finest. Enjoy!
Prep Time: 30 Minutes
Cook Time: 1 1/2 Hours
Ingredients (4 - 6 Servings)
- 1 Small whole chicken cut up into 8 parts
- 2 Tablespoons unsalted butter, divided
- 1 Small onion, peeled and diced
- 4 Cloves garlic, peeled and minced
- 1/4 Cup all purpose flour
- 3 Cups chicken stock
- 1 Cup milk
- 1/2 Teaspoon red pepper flakes
- Small handful of fresh thyme (approx. 10 or so sprigs)
- Salt and pepper to taste
- 1/2 Cup grated Parmesan cheese
- I found I had room for both breasts, thighs and legs but not the wings.
Add 1 tablespoon of butter to a stainless steel, oven-proof, lidded pan (like my new OXO pan). On medium high heat, brown the chicken parts for a few minutes. You will probably have to work in two batches.
Remove the chicken to a plate and add the remaining tablespoon of butter to the pan along with the onion.
Saute the onion on medium heat for a few minutes just until translucent. Add the garlic and continue cooking for one more minute. Stir in the flour until fully incorporated and slowly begin whisking in the chicken stock and milk. Continue cooking and stirring for a few minutes until the sauce begins to thicken. Stir in the red pepper flakes and season with salt and pepper. (Note that the sauce is safe to taste at this point as long as you don't use any of the raw chicken implements.)
Add the chicken back into the pan, cover and place in the oven for 1 1/2 hours. When ready, fish out the stalks of thyme and stir in the Parmesan cheese. The chicken will be falling-off-the-bone tender. You can serve it whole or shred it and return to the pan, as I did. Serve over rice or noodles.
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Note that OXO generously provided me with the pan but I was under no obligation to provide a positive review and my opinions and recipes are always my own.