Friday, August 29, 2014
Dutch Oven Chicken in Mustard Marsala Cream Sauce
I was generously gifted a Le Creuset Dutch Oven last year, but have only used it a few times. The Dutch Oven can be used similarly to crock-pot, slowly cooking meals in one vessel for optimal efficiency and ease. Using a whole chicken as the main ingredient, I started by heating the pot with olive oil over high heat to sear both sides of the chicken, creating a crispy skin and sealing in moisture. Then, I tossed in cubed yukon gold potatoes, sliced onion, whole garlic cloves and fresh chives. I then created a sauce to pour over my ingredients. Unfortunately, I did not measure my ingredients but I can tell you that a generous amount of marsala cooking wine, mustard, horseradish, honey, sour cream, butter, salt, pepper and a touch of red wine vinegar went into the sauce. Covering the pot, I reduced heat to low and cooked roughly 1 1/2 hours until chicken was cooked through and potatoes softened. I poured the finished product over Israeli couscous to soak up the delicious sauce.