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Le Creuset Smothered Chicken and Cauliflower Mashed Potatoes w/ pics
Posted on 1/18/16 at 10:04 pm
Posted on 1/18/16 at 10:04 pm
Used my Le Creuset for the first time tonight. Big thanks to Dav for the recipe. 
Browned the chicken:
Set aside, browned the onions and garlic:
Added in flour, chicken stock, milk, and simmered for 30 mins to thicken gravy:
Added chicken back in and let cook for another hour:
Plated with roasted garlic mashed cauliflower:
Delicious.
Browned the chicken:
Set aside, browned the onions and garlic:
Added in flour, chicken stock, milk, and simmered for 30 mins to thicken gravy:
Added chicken back in and let cook for another hour:
Plated with roasted garlic mashed cauliflower:
Delicious.
8
Posted on 1/18/16 at 10:14 pm to Breesus
Looks great, but it cost you about $300 more than it should have.
Posted on 1/18/16 at 10:30 pm to Btrtigerfan
quote:
but it cost you about $300 more than it should have.
You think someone would've paid me about $300 to cook that?
It cost me $0. The Le Creuset was a present.
Posted on 1/18/16 at 11:04 pm to Breesus
Looks perfect!
Posted on 1/18/16 at 11:53 pm to Breesus
Can you tell me how you do your mashed cauliflower? I've tried that a time or two but wasn't satisfied with the results
Posted on 1/18/16 at 11:59 pm to SW2SCLA
quote:
Can you tell me how you do your mashed cauliflower? I've tried that a time or two but wasn't satisfied with the results
Trim cauliflower into chunks. I just cut off all the leaves and use my hands to break it into handful sized chunks.
bring to a boil 3 quarts of water with a little salt and a little oil in an 8 qt stock pot,
Add in cauliflower and boil about 6 or 7 minutes. Until very soft.
Strain, then put between paper towels. I put a couple down on a plate, put the strained cauliflower on them, then cover with some more and press lightly. You dont want to mash the cauliflower in the paper towels, but definitely get alot of the moisture out.
However, do not let the cauliflower cool off, just get most of the liquid out with straining it and the papertowel press.
Then i put all the cauliflower, 3 tablespoons butter, 2 tablespoons milk, 1 teaspoon minced garlic, salt, pepper, in my kitchen aid bowl and use an immersion blender to blend it until almost creamy.
I havent yet tried it with roasted garlic and roasted cauliflower, but that's next on the list.
They taste better than mashed potatoes to me, and they went great with the Smothered Chicken Gravy, a little cheddar cheese, and green onion garnish.
This post was edited on 1/19/16 at 12:05 am
Posted on 1/19/16 at 12:21 am to Btrtigerfan
quote:
Looks great, but it cost you about $300 more than it should have.
What am I missing here?
This post was edited on 1/19/16 at 12:21 am
Posted on 1/19/16 at 12:24 am to Jones
quote:
What am I missing here?
I think he's knocking the Le Creuset. But it's an awesome piece of cooking equipment.
Posted on 1/19/16 at 1:11 am to Breesus
Thank you sir
Posted on 1/19/16 at 8:41 am to Breesus
Glad I could help and looks great man
Posted on 1/19/16 at 8:47 am to Breesus
Looks like a good "Sauce" from Mamou.
Posted on 1/19/16 at 9:15 am to Breesus
Damn. My braised chicken gravy is nowhere near that dark. That looks good.
Posted on 1/19/16 at 9:23 am to Breesus
Looks good baw
You tryin to cut some lbs with that fake mashed potater?
You tryin to cut some lbs with that fake mashed potater?
Posted on 1/19/16 at 9:53 am to Breesus
What chicken product did you buy and did you do any prep work to it? Photo 1 looks rough. Where'd that liquid come from and did it cook off so actual browning could take place?
This post was edited on 1/19/16 at 9:55 am
Posted on 1/19/16 at 9:53 am to LouisianaLady
quote:
Damn. My braised chicken gravy is nowhere near that dark. That looks good.
I love dark roux and dark gravy. It takes time and patience and effort but the result is more than worth it.
Posted on 1/19/16 at 9:55 am to Gaston
quote:
What chicken product did you buy and did you do any prep work to it? Photo 1 looks rough.
Organic Boneless skinless chicken thighs, washed and trimmed, seasoned with garlic salt, pepper, and cayenne.
It might look rough because of the steam or the lighting I guess, but it's just browning chicken in cast-iron?
This post was edited on 1/19/16 at 9:59 am
Posted on 1/19/16 at 9:58 am to Breesus
Good stuff, bet it was tasty. Boneless skinless thighs is pretty much all we buy as far as chicken goes.
Posted on 1/19/16 at 9:59 am to Gaston
quote:
Where'd that liquid come from and did it cook off so actual browning could take place?
Oh I see what you're saying. There's a little oil in the pot and the rest is just water and chicken juices from the chicken. It browned just fine, that pot is hot as hell, a little liquid did not stop the browning. and the left over fatty oily liquid deliciousness went towards the flavor as the dish cooked.
I took that pic before I WA finished browning the chicken.
But putting oil and letting the fat get out the chicken helps with the onions and big time later with the flour.
This post was edited on 1/19/16 at 10:01 am
Posted on 1/19/16 at 10:00 am to BRgetthenet
quote:
You tryin to cut some lbs with that fake mashed potater?
You know it.
Posted on 1/19/16 at 10:00 am to Breesus
Is that electric range leaving burn marks on the bottom of the pot?
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