One-pot Cooking with Le Creuset
As the days get shorter and the nights get colder there is nothing I love more than tucking into a comforting meal followed by a nice glass of red wine (open fire optional).
At the start of the month (much to Mr J’s dismay) I made us leave the comfort of our sofa on a Sunday afternoon and make the journey to the Le Creuset store in Muswell Hill to enjoy a One-Pot cooking class.
For those of you that want a bit of history on the brand. Le Creuset began in 1925 in Fresnoy Le Grand, France where production for their famous cast iron posts first began. Having grown up surrounded by Le Creuset pots, they really stand the test of time. For example I own the classic cast iron saucepans in volcanic orange that were kindly passed down from my mother, who received them as a wedding gift over 37 years ago! While the brand still remains true to its founding pieces, in this present day it has grown its international presence and has diversified into other areas such as baking and stainless steel cookware.
So back to One-Pot Cooking. The Muswell Hill branch of Le Creauset has a demonstration kitchen downstairs. We arrived to the demonstration and were warmly greeted with a glass or prosecco, the team were set up to teach us how to make Chicken and Mushroom Fricassée.
Ingredients for the Fricassée (Serves 4)
About 1.8kg of chicken cut into small pieces (if you go to the butcher you can ask them to do this for you)
1 teaspoon of salt
half a teaspoon of black pepper
1 tablespoon of butter
1 tablespoon vegatable oil
225g button mushrooms
2 tablespoons of plain flour
2 table spoons of dijon mustard
200ml dry white wine
500ml hot chicken stock
1 bay leaf
1 table spoon of fresh tarragon (chopped) and 2 tablespoons of fresh parsley (chopped)
150ml full-fat créme fraiche
Ingredients for the spring onion and herb pilaf:
300g long grain rice
600ml boiling hot water
2 spring onion bunches, thinnly sliced
1 tablespoon of chopped tarragon, parsley and chives
Salt and Pepper
Firstly season the chicken portions with salt and pepper. Then heat the casserole dish on a medium heat, add the butter and oil and saute the chicken pieces.
After 10 minutes or when the chicken is well brown, remove the chicken and place in a seperate dish.
Then add the shallots to the remaining oil and sir and cook on a low heat until brown (in a caramelised state)
Then add the mushrooms and continue to cook for another 2-3 minutes
Mix in the flour and mustard with the shallots and mushrooms.
Add the wine (handy tip – wine should be added at room temperature). Bring all the ingredients to simmer and keep on stiring until the sauce thickens. Once the sauce has thickened add the stock and bay leaf
Once ready add the already browned chicken to the pot, bring back to a simmer and leave to cook for another 20 min with the lid on. Then cook for a further 15 min with lid off so sauce can thicken.
Here is what the sauce should look like!
For the rice: rinse the rice until the water runs clear, add into a seperate saucepan and add the salt. Bring the water to boil (with the lid on) and leave to simmer for 15min or until the grains are soft.
In a side pan melt the butter, cook the spring onions, season. Once soft add the spring onions to the rice, add the chopped herbs to the rice.
To serve add the 150ml full-fat créme fraiche to the chicken along with the chopped herbs. Simmer for a few minutes and serve.
Here are the pots and pans that we used:
Cast Iron Round Casseroles from £99, to buy click here.
Toughened Non-stick Pan from £95, to buy click here.
Silicone Professional Spoon Spatula with nylon handle £16, to buy click here.
and here is the one that the Jonas’ made later (you may note that ours looks slightly different from the demo, this is because Mr J forgot to add the créme fraiche)
Mrs J xx