Before I start this blog post I would like to send a out a big thank you to the simply wonderful folks at Le Creuset. My daughter had a problem with her Le Creuset Stoneware Casserole. A very long story short , they were very good at keeping the warranty on the casserole and a replacement was sent to her.
As I have said may times before and will say it again this is my favorite brand of pots and casserole's. I have been using them since so last century, really my first one was bought in the early 1990's. Yes I still do use the red heart shaped casserole. It also still looks as good as the last purchase from last year. Yes I know that they are pricey but if you consider how long they last and their excellent customer service they are a good value.
I would like to add at this point that this opinion is my very own. I have 6 different pans. I have purchased or received them as gifts from my husband. My daughter has 3. I have not received any compensation from the Le Creuset Company. Nor did they asks for this very public thank you.
Now on to one of Teri's childhood favorite recipes.
1 whole chicken cut into pieces, washed in cold water
1 tablespoon of extra virgin olive oil
1 24 ounce jar of spaghetti sauce
2 4oz cans of mushrooms drained
1 large can of black olives (optional)
Salt and pepper
In a fry pan warm up the extra virgin olive oil. Carefully add the chicken and brown. Place the browned chicken in the casserole dish. Sprinkle the chicken with salt and pepper. Add the mushrooms and olives if desired. Cover with the spaghetti sauce. Cover and place the casserole dish in a cold oven. Turn the oven to 325f and cook for 60 to 90 minutes. This dish can remain in the oven longer just check after one hour to see if more liquid is needed.
Be sure not to put the grease from the fry pan down the drain. Municipal sewer systems were not designed for this. Either drain the fat into you fat can or wipe down the pan with a paper towel before washing.
When removing glass or stoneware casseroles from the oven I prefer to place them on trivets , cookie cooling racks or several layers of towels. For your own safety please DO NOT place this type of pan on a cold or wet counter.
This recipe serves 4 to 8 people. This can be served with pasta, rice or potatoes.