Happy Friday! Do you know why I most look forward to Fridays??? If I’m lucky. If I bat my eyelashes at exactly the right moment. If I catch a certain Dad just right. I might get to have some BBQ for lunch. It’s a good thing.
I always wake up on Friday mornings with a drool soaked pillow… dreams of smoked chicken sandwiches!
I don’t know if you saw the magic yesterday. Happy Belated Valentines Day! I was taken on the best shopping spree in the history of shopping sprees.
At lunch, in the glamorous Red Robin where I ate an entire blue cheese burger with french fries, I was given a Visa Gift Card and told we were going shopping!!
We pulled into the Gilroy Outlet Mall made a very predictable right turn and before I knew it we were parked in front of the Volcom, Lucky Brand and smashed between them was Le Creuset.
It’s the honest truth… Maren Made a B-Line! And now I am the proud owner of a 5 quart, Rosemary colored French Oven!!
My Geek and I were so excited about it we had to make something in it. I had a basketball game (which was amazing and we won!) but I left him with the recipe, my new Oven who we appropriately named Louis, and a shopping list. I got to leave and come back to a delicious French Oven dinner.
- 1 quart canned or homemade tomato sauce
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/2 teaspoon freshly ground pepper (or more to taste)
- Salt to taste
- 2 bay leaves
- 2 teaspoons dried oregano (Mexican or Mediterranean), crumbled
- 1 teaspoon ground cumin seed (see note)
- 3/4 cup golden raisins
- 1 tablespoon vegetable or corn oil
- 1 tablespoon red or white wine vinegar
- 4 to 5 pounds chicken thighs (or a combination of thighs and legs), skinned but left on the bone
- Cooked brown, Basmati, Texmati or Jasmine Rice (for serving)
- Preheat the oven to 350°F. Combine all ingredients but the chicken and rice in the round oven and stir to blend. Rinse the chicken pieces and pat dry with a paper towel. Add the chicken to the pan and spoon the sauce over the pieces. Cover and bake for 1 1/2 hours.
- For even more flavor, toast cumin seed in the dry French oven (before cooking the chicken). Place the pan over medium heat, add the seeds, and stir for about 2 minutes, or until the cumin seed slightly darkens. Remove and grind in a spice grinder, then use this in the recipe.
I’m sort of in-love with this recipe. And I went to bed crying a little because there was only 1 chicken thigh leftover.
My Geek had the great idea to pre-heat Louis a little on the stove. It cut off about 20 minutes of cook time.
Also we were thinking that this recipe would go from easy to stupid-easy if we used our favorite spaghetti sauce instead of the plain tomato sauce and spices.
Since I’m learning to cook all Top Chef University style I had a great idea that will make this recipe pop! I totally feel like someone who knows what they’re doing… Anyways, season the chicken thighs with a little salt, pepper and evoo before you add them to the oven.
Just do it and tell me how it goes!! I think you’ll be pretty satisfied.
Tell Me About You! I Want To Know…
What did you do for Valentines Day?
Do you have a Dutch Oven and what is your favorite thing to cook in it? Please include the recipe!!
What was the best gift you have ever gotten in your life?
I loved my little pink bike with streamers when I was 4.
Do you like cheetos?
yes! The puffy ones.