I have long considered myself something of an enthusiastic amateur cookware expert. I can discuss the pros and cons of enameled cast iron, tri-ply stainless steel, non-stick, and anodized aluminum with the best of them. However, until recently, there was one cookware category about which I had no first-hand knowledge. Ceramic cookware.
I’d had my eye on an array of ceramic Dutch ovens for years now, but never managed to pull the trigger and add one to my collection of pots and pans. So when the folks from Revol got in touch and asked if I might want to try out something from their collection, I said yes.
I spent hours studying the Revol website before settling on 3.75 quart round ceramic Dutch oven in white. When it arrived, I pulled it out of the packaging and was pleasantly surprised to discover that it was both incredibly sturdy and yet far lighter than similarly sized enameled cast iron pieces.
I found myself choosing the Revol Dutch oven over other pots and braisers in my collection, particularly during the time when my mother-in-law was so sick, because it was perfect for the simple, stovetop to oven dishes that I made for ease and comfort during that time.
I discovered that the Revol Dutch oven worked beautifully on my electric range and cleaned up with less scrubbing than the other cookware I often used. I also appreciated the fact that the lid had braising spikes to help the moisture circulate within the pot during cooking. They just make for more delicious food.
One of the dishes I made several times before leaving on my recent book tour was a one-pot braise of chicken, cabbage, onions, and potatoes. You brown the chicken in a little olive oil and then pull it out of the pot. Then you sauté the onions and cabbage in the remaining fat, deglaze with a little white wine or chicken stock, tuck the chicken back in, and arrange some quartered potatoes on top.
The lid goes back on the pot and you slide it into a moderate oven to cook. It stays there for about an hour, until the chicken is falling apart and the potatoes are tender.
I always make enough for two meals and we eat it with steamed broccoli or sautéed kale (though since there’s cabbage in the pot, you could also skip the side and call it a complete meal).
For more information about Revol cookware, visit their site. The recipe for the braised chicken and potatoes is after the jump!
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs
- 1 large yellow onion, sliced into half moons
- 4 cups shredded cabbage
- 3 garlic cloves, grated or pressed
- 1 cup white wine or chicken stock
- 1 pound Yukon gold potatoes, cut into bite sized pieces
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Heat the olive oil in the bottom of a Dutch oven until is shimmers.
- Brown the chicken pieces, cooking just until they get some nice color. The intention is not to cook the pieces all the way through, but just to get a bit of caramelization happening on their exteriors.
- Remove the chicken from the pot and set it on a plate.
- Add the onions and cook until they begin to brown. Use a spatula to work all the flavorful bits off the bottom of the pot.
- Add the shredded cabbage and garlic and cook until the cabbage has slumped.
- Pour in white wine or chicken stock and work it around and through the vegetables.
- Arrange the chicken back in the pot, tucking the pieces into the cabbage and onions.
- Add the potatoes and give the whole thing a generous dusting of salt and pepper (if you happen to have any fresh rosemary or thyme, tuck a sprig or two into the pot).
- Put a lid on the pot and slide it into the oven. Bake for 25 to 35 minutes, until the chicken is falling apart and the potatoes are tender.
- Serve with a green vegetable, if possible.