Catcha what? I caught a chicken! Nope, just made a delicious Chicken Cacciatore

IMG_1706

Hahaha, I had to have a few people tell me how to pronounce that last word a few times, in fact, don’t ask me ever again. I got a braiser (I was totally pining for it for a while, and then it was on sale, thanks @WilliamSonoma) and I just went ahead and made the purchase. Long story short, my husband wasn’t thrilled. But I was (insert evil grin here)!

So I knew I wanted to try doing something with said braiser and I had an opportunity to cook for my sister-in-law and mother-in-law who were eating quite healthy as I was at the time (I still am I guess). So I decided to go through the Whole 30 recipe book (image below) IMG_1220.JPGand found a great looking recipe on page 334 – 335. Side bar, it has capers in it. I love capers. I eat capers everyday. Capers….. Okay, I’m back, so here is what I learned about braisers and this recipe.

Braiser – primarily used for “braising, browning and poaching” and man did it brown my skin-covered chicken breast. I guess in many ways it similar to the dutch oven, except that is round and low side walls. I found it easy to flip the chicken in it. I suspect I would have likely burnt my wrist (again).

The recipe – Firstly, it was stupid good, which means it was exceptional. Like so good, I wish I had more. I ate like a mad woman when I finally tasted it! I paired this with cauliflower rice (same book, page 366 – 367), which complimented the flavors well. The recipe was quite full, as you can see here in the picture.

Recipe difficulty (Agata scale) 9 out of 10

Recipe taste (Agata scale) 9.5 out of 10

 

 

Advertisements

To stockpot or not….

First of all, for FOREVER I didn’t know what a stockpot was. Actually, I just recently figured it out. Long story short, I really struggled with this for the last few months. I was always using my le creuset dutch oven as my stockpot. It wasn’t an issue until I needed to make 10lbs of potatoes, and there was no way in hell those suckers were going to fit in my dutch oven (which I love dearly).

My wonderful friend and I stumbled across a huge sale. I bought a couple of things, and she bought a beautiful le creuset palm stockpot. She got a hell of a deal. I regret not getting one then, and I have since purchased mine in flame (picture shown). 0006_stockpot_flame 2

I love the stock pot for many reasons:

  • Fits 10 lbs of potatoes
  • Faster at boiling liquids
  • Good for steaming stuff (I just put my strainer at the top and it’s perfect)
  • Never have overflow liquids
  • Lighter than my dutch oven

When I still use my dutch oven:

  • Making soup with a recipe makes 2 – 4 servings
  • Soups that have a long cook time and that I will be eating later, it keeps the heat longer

Ultimately, I think it’s a staple pot to have in your kitchen. What’s your stock pot of choice? What do you use your stock pot for that I can try?