As other foodies have featured one pot meals, I am also “all-in” with this easy and delicious way to have an amazing meal on the table with layers of flavor and excellent taste. I can’t say enough about cast iron cookware, but my Staub essential oven pot is one of the best.
Some of their best features make a huge difference in the end result of any dish prepared in my Staub cookware. The interior has a matte black enamel finish which resists food from sticking, as well as benefits the self-basting cooking method. The convex interior lid encourages moisture to stay within the pot, creating the most delicious moist dishes. Food is basted evenly and throughout the cooking process to create a superior end result.
Here is another dish I prepared in this essential pot, and I can’t wait to make it a second time. It was just that good. Gather these ingredients: 5 small red skinned potatoes, Kosher salt, minced garlic in a tube, 2 Tablespoons margarine and 1 tablespoon Olive oil, 2 bone in chicken breasts, 6-8 white sliced mushrooms, 2-3 yellow onions, chicken seasoning, black pepper, parsley flakes, 1/2 cup white wine, 1/2 bag small carrots
Preheat the oven to 400 degrees. In a sauce pot, clean, cut and boil the potatoes for 10 minutes and drain. Brown the chicken in the Olive Oil and margarine. Season the chicken. Add sliced onions and lightly soften and brown, add mushrooms and cook until soft and lightly browned. Then add carrots and do the same. Add garlic and extra seasoning for the vegetables. Add the potatoes and the white wine. Stir.
Bake at 400 degrees for 30 minutes COVERED. Serve with crusty bread, popovers or a side salad.