sponsorship of cast iron cookware and stoneware by le creuset singapore and recipe for Nigel Slater’s Coq au Reisling

Dear Readers

I have an important announcement to make today! Le Creuset Singapore is now the official sponsor for cast iron cookware and stoneware for The Domestic Goddess Wannabe!

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How awesome is this!

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In case you are not aware, Le Creuset makes some of the best and most beautiful cast iron cookware and stoneware in the market. 

IMG_4586And nothing beats cast iron when it comes to even heat distribution for cooking. That, coupled with durability, makes a Le Creuset a very worthwhile investment.

The first time I saw a Le Creuset Buffet Casserole was on one of Nigel Slater‘s cooking programs. I am a huge Nigel Slater fan! He is passionate about food, and his recipes are so so simple yet are so tasty. Love it!

Anyway, back to what I was saying, I saw this buffet casserole, and I really, really lusted after it. It is perfect for cooking things like stews, especially when I don’t want a ton of gravy and quick fry-ups. I was head over heels in with love!

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That fateful day, when I first fell in love with the Le Creuset Buffet Casserole, Nigel was cooking this dish – Coq au Reisling. Basically all it is chicken cooked with white wine and cream. So I thought it is only apt that today, I share with you this lovely, lovely recipe.

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The best thing about this dish, apart from how yummy it is, is that it is a one-pot meal. Everything is cooked in one pot and since it is so darn pretty, one can happily serve the chicken in the dish.

And here is the step-by-step pictorial tutorial on how to cook this dish!

Start by melting the butter in some olive oil in a hot casserole. The olive oil will prevent the butter from burning.

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Season the chicken with salt and freshly ground black pepper. Place the chicken, skin side down, in the casserole. Brown both sides.

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Once the chicken is brown (do not worry about cooking it through), transfer the chicken into a plate. Set this aside.

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In the same casserole, cook the onion and bacon until the onion is softened and the bacon has rendered its fat.

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Add the minced garlic and cook about 30 seconds. Transfer the onion, garlic and bacon into a bowl. 

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Into the same casserole, add the mushrooms. Cook the mushrooms on low heat for 4-5 minutes.

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Return the bacon/onion/garlic mixture and the chicken into the casserole.

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Pour the white wine into the casserole. Bring this to a boil, and gently scrape the bottom of the pan with your spatula to dislodge all the black bits (flavour!!). This will also make washing up a whole lot easier later.

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Reduce the heat, cover and simmer this for about 15 minutes, or until the chicken is cooked through.

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Remove the cover, bring the liquid to a boil, and add cream. 

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Let the liquid boil, uncovered for 10 minutes. The sauce will thicken and the flavors will all come together.

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Turn off the heat. season with salt and black pepper. Garnish with chopped Italian flat-leaf parsley and serve immediately, with rice, or pasta or a chuck of crusty bread. We had ours with a salad.

IMG_4687So simple, but so, so good.

Bon Appetit!

Nigel Slater's Coq au Reisling
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Ingredients
  1. 50g butter
  2. splash of olive oil
  3. 2 onions, finely chopped
  4. 125g bacon/pancetta, sliced into thin strips
  5. 4 garlic cloves, thinly sliced - I minced the garlic
  6. 8 chicken pieces on the bone - I used 4 thighs
  7. 250g portabellini mushrooms, sliced - I used brown mushrooms
  8. 500ml Riesling (or dry white wine of your choice)
  9. 250ml cream
  10. salt & pepper to taste
  11. handful chopped parsley
Instructions
  1. Start by melting the butter in some olive oil in a hot casserole. The olive oil will prevent the butter from burning.
  2. Season the chicken with salt and freshly ground black pepper. Place the chicken, skin side down, in the casserole. Brown both sides.
  3. Once the chicken is brown (do not worry about cooking it through), transfer the chicken into a plate. Set this aside.
  4. In the same casserole, cook the onion and bacon until the onion is softened and the bacon has rendered its fat.
  5. Add the minced garlic and cook about 30 seconds. Transfer the onion, garlic and bacon into a bowl.
  6. Into the same casserole, add the mushrooms. Cook the mushrooms on low heat for 3-4 minutes.
  7. Return the bacon/onion/garlic mixture and the chicken into the casserole.
  8. Pour the white wine into the casserole. Bring this to a boil, and gently scrape the bottom of the pan with your spatula to dislodge all the black bits (flavour!!). This will also make washing up a whole lot easier later.
  9. Reduce the heat, cover and simmer this for about 15 minutes, or until the chicken is cooked through.
  10. Remove the cover, bring the liquid to a boil, and add cream.
  11. Let the liquid boil, uncovered, for 10 minutes. The sauce will thicken and the flavors will all come together.
  12. Turn off the heat. season with salt and black pepper. Garnish with chopped Italian flat-leaf parsley and serve immediately, with rice, or pasta or a chuck of crusty bread. We had ours with a salad.
Adapted from Nigel Slater
Adapted from Nigel Slater
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Note: My Buffet Casserole is part of the newest color range of cast iron cookware by Le Creuset. The Ocean range will soon be available in Singapore so do keep an eye out for it!!

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Tools I love and use in my kitchen:

Le Creuset Buffet Casserole in Ocean

Tovolo Silicon Mixing Spoon – Fuchsia

Tovolo Tip Top Tongs – Fuschia




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