Making Cooking Easy, Efficient and Elegant
(NAPSI)-If you're looking for a way to feed the family a delicious homemade meal that doesn't require too much work or break the bank, one-pot recipes provide a timeless solution.
Famed chefs from around the world point to enameled cast-iron cookware as the right tool for creating these delicious family dinners. Cast iron is well known as an excellent heat conductor that keeps food warm long after it arrives on the table. Enamel leads to no-mess cooking and cleaning, preventing food from sticking and burning, staving off rust and making cleanup a snap.
The French-made Fontignac line includes the traditional cocottes (classic French oven pans) and grill pans. Famed French chef Paul Bocuse of Michelin 3-starred L'Auberge du Pont de Collonges in Lyon says the "cocotte is suitable for all family dishes and can also make delectable yet healthy meals with little or no oil."
You can use it to make Chef Bocuse's simple, economical and savory Basque Chicken.
3½ lbs. whole chicken
(cut into 8 pieces)
Salt and ground black pepper to taste
¼ cup peanut oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced
2 yellow onions, diced
4 large, ripe tomatoes, blanched, skinned and roughly chopped
3 cloves of garlic, pressed and roughly chopped
1 cup dry white wine
1 bouquet garni
Season the chicken on both sides with salt and pepper. Heat ½ the peanut oil in a large Fontignac cocotte; once hot, carefully place the chicken in the pan. Cook, turning once, until browned, about 15 minutes and then remove to a plate. Add the onions and peppers to the cocotte and sauté for 5 minutes or until soft. Add the tomatoes, garlic, wine and bouquet garni and let cook for 1 minute or more; add the chicken back to the cocotte, cover and let simmer for 30 minutes until cooked through. Season to taste with salt and pepper and serve immediately over rice pilaf.
The French-made Fontignac line is available for purchase at www.bedbathandbeyond.com.