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two well-used and well-loved pots

Back in January, Conquering Cuisine offered a class on the Art of Dutch Oven Cookery.  By definition, a Dutch oven is a wide, heavy pot. They have been around for hundreds of years and have been used all over, from European kitchens to chuckwagons.  The list of their advantages goes on and on: their design keeps the temperature constant and allows the heat to cook the food from all directions; they are great for one-pot meals (less clean-up); they go from the stove top to the oven; and they can make meals for the masses.

So what exactly can you make with your Dutch oven...well just about anything!  Dutch ovens are vessels for stews, soups, braises and much, much more. Just today, I had both of my Dutch ovens on the stove, one with a tomato basil soup and one with a cream of mushroom soup.  I am guessing that those who have a Dutch oven will likely agree that it is one of their most utilized and loved items in the kitchen. The featured recipe below is easy enough for a weeknight meal, but would also work for your Sunday table.  Serve with a salad, some bread and a glass of wine and dinner is ready. Enjoy cooking (and eating) this week!

Braised Chicken with Chorizo, Onions & Sweet Peppers  

4-boneless chicken thighs cut into 4 pcs  

4 oz chorizo cut into pcs  

2 lg onions sliced   

3 peppers sliced  

2 cloves garlic sliced  

2 TB olive oil  

1 tsp smoked paprika   

Sea salt & pepper to taste  

4 sprigs of thyme  

2 cups vegetable or chicken broth, hot  

• Season chicken, heat oil in Dutch oven and sear chicken, add chorizo and brown  
• Add peppers, onions and garlic cook 3 minutes  
• Add paprika, stock and thyme  
• Cover and braise in oven at 325 for 30 minutes, remove and serve