It’s become popular in recent years to keep a gratitude journal. Often no more than a simple notebook, this practice allows one to list and enumerate the many things for which they feel grateful. I’ve often considered adopting this habit, but have never quite managed to commit to that kind of journaling (sometimes it’s all I can do to keep up this website).
However, I have much that for which I am grateful. And if I were to start making lists, near the top would be my gratitude for my dinner making abilities. It might sound silly, but I am grateful that it’s something I have both the means and the skills to do without a whole lot of heartache or struggle.
Throughout my adult life, I’ve picked up an assortment of know-how related to making dinner. How to make soup. How to roast vegetables. How to toast grains in a little bit of butter before adding water to increase their deliciousness. And how to make a one-pot pasta dish.
I’ve made a number of these pasta dishes over the years (here’s a memorably delicious one) and their original inspiration is always the single skillet pasta recipe from Martha Stewart that took the internet by storm a several years back. This one takes a bit longer than the Martha version, but most of the time is hands off, so it still manages to feel blessedly simple.
This particular one-pan pasta dish features a whole bunch of leeks, braised boneless, skinless chicken thighs, baby spinach, creme fraiche (for creaminess), and several tablespoons of diced preserved lemon peel (about three-quarters of a small preserved lemon).
The resulting meal is hearty, bright, and really comforting. It reminds me of the casseroles of my childhood, only without a can of cream of mushroom soup.
I made this dish this weekend particularly to feature the Lagostina Nera Hard Anodized 5 Quart Casserole. A few months back, a rep from Lagostina emailed and invited me to participate a promotion/giveaway to show off the goodness that is this pan.
And it is good. The wide cooking area and non-stick surface makes for quick cooking and even speedier clean-up. The tight-fitting lid makes a nice braising environment. It’s oven safe (in case you want to crisp the top of your pasta). And it’s pretty enough to go straight from stovetop to the table.
The Lagostina Nera Hard Anodized 5 Quart Casserole is valued at $49.99 (a steal for such a sturdy pan) and can be found exclusively at Macy’s. For more information about Lagostina, check out their social accounts and visit their website.
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Thanks to the kind folks at Lagostina, I have one of these lovely casseroles to give away. Please use the widget below to enter.
Disclosure: Lagostina sent me this casserole to use and write about. No additional compensation was provided. All opinions expressed are entirely my own.
Chicken and Leek Pasta
Ingredients
- 1 tablespoon olive oil
- 2 large leeks well washed, trimmed of the tough ends and sliced into half moons
- 2 pounds boneless skinless chicken thighs
- 4 cups chicken broth
- 12 ounces baby spinach
- 12 ounces small pasta
- 4 ounces crème fraiche
- 1/4 cup grated parmesan cheese
- 3-4 tablespoons diced preserved lemon peel
Instructions
- Heat the olive oil over high heat in a five quart casserole like the one pictured above. Add the cleaned and sliced leeks and cook for 3 to 4 minutes over medium-high heat, until they wilt and reduce.
- Season the chicken with salt and pepper. Push the cooking leeks to one side of the pan and arrange the chicken among the leeks. Cook the chicken until brown and flip.
- Add the chicken stock to the pan (I dissolved a couple spoonfuls of Better Than Bouillon into 4 cups of boiling water) and cover. Reduce heat to medium and braise for 30 minutes.
- When time is up, add the baby spinach to the pan. Cover and cook for five minutes.
- Stir the wilting spinach into the chicken and use your spatula to break up the chicken into shreds.
- Add the pasta (if the pan is looking dry, add a bit more water). Cover and cook for 12-14 minutes, until pasta is tender.
- Stir in the creme fraiche, parmesan cheese and preserved lemon peel. If the pan looks dry, add a splash of water to loosen the pasta.
- Serve hot.
I would use it to make arroz con pollo!
What a beautiful pot. The recipes look delicious! I will give them a try!
My preserved lemons have been waiting for this leek, chicken, preserved lemon, & pasta recipe. Now I’ll have the best pot!
chicken and dumplings – comfort food!
I do make a lot of soups but I think my first time using this pot if I should win would be my homemade spaghetti sauce or some homemade salsa.
thank U 4 this giveaway opportunity.
(Sorry, but I don’t use Facebook or Twitter)
This pan would get a lot of use in my kitchen ! The chicken and leeks sounds wonderful. Even if I don’t win. thanks for the opportunity, Marisa.
Seafood gumbo, this is the perfect sized pot to make it in.
Oh yes! I’d make Dijon chicken, or stir fry, or any other amazing things! I love the versatility of this pan- stovetop to oven!
Love the pot!
This would be great for any one-pot pasta, like fusilli with bacon tomato sauce or any mac and cheese.
Will definitely try this recipe. I didn’t make preserved lemons in Feb. Is there a good substitute or should I just leave them out? I’ve started one pan recipe board in Pinterest so this will be a good addition.
I’m on the lookout for recipes using preserved lemons as well – and chicken and dumplings is one of my favorites! This pan would be used often and with enthusiasm ~
I would make chicken and dumplings.
If I won, I think it would be fitting to make your chicken & leek pasta first!
I would make red beans and rice.
I’d enjoy using this to make soup and some of our big batches of pasta sauce.
I would love to try the recipe you posted. It looks delicous
I have a recipe for pumpkin and goat cheese one pot pasta that I love, so that would be first in the pot!
Stock, tuna casserole (first on the stove then finished in the oven), jam, lentils & sausage, tomato soup with rice and barley, ketchup, beef stew, chicken stew, what *wouldn’t* I make?
Baked chicken
I love all things tomatoes. Add some beef and veggies and I have dinner. This is one beautiful pan.
The first thing I would make is this Chicken and Leek Casserole! I just started some preserved lemons after using up my last batch and the recipe sounds excellent.
I would love to make chicken and dumplings or chili in that pan! It’s gorgeous 🙂 thanks for the giveaway!
I would make a wine-braised chicken dish that my neighbor and I were just st talking about today!
hmmm…. I think a rich 5 cheese mac n cheese would be a great start – and maybe add in some crisp bacon or chopped ham.
i would make a boulaisse sauce first!
I would make chicken and rice.
I love making homemade bone and veggie broths right now so I’d probably start with that!
I would make a stew, perhaps experiment and do a lamb stew.
Well now I want to make what you made, but I’ve been planning something with leg of lamb.
Yah !!! A new casserole to play with. I am a homecook, everything homemade, and my toys (as I call them) are ALL my cooking apperatices. I would love to have the oppertunity to play with this new casserole. As we speak, I am making homemade Beef enchiladas that will finish off in the oven in a casserole dish. I would LOVE, Love, Love to make my chicken & asparagus casserole in it as well. I do look forward to the opertunity. Thank you!
I would try your recipe simply because I love all the ingredients ts and it sounds absolutely wonderful.
I’m a looking for more comfort food
Cooks Illustrated has a whole collection of recipes that use a single skillet, but I often find that I make a mess of the stove with the shallow sides. This pan looks like it would be perfect for those dishes without the huge mess.
stove top mac and cheese…..
Chicken braised in milk.
Would love it to make a great curry or tikka masala…
I would probably start with a lamb & chickpea stew!
I just ordered ATC’S one dish cookbook -this seems like a perfect match!!
If it’ll handle it, I’d give it a go with Coq au Vin
Would love to make soup in this!
Soups, something hearty with potatoes and sausage. I like that I can also put this in the oven!
I love casseroles that can go from stovetop to oven. I would make polenta in this!
I would love to make this! I am always looking for recipes that use preserved lemons since one jar tends to go a long way.
I would make soups for sure. I often make soups in the winter especially.
I have been really into the one pot pasta dishes recently as well! Eating Well magazine had a spread on them in the last issue – my favorite is one with kale, tomatoes, onions and (in our house, veggie) sausage.
This looks yummy!
I might just be super suggestible, but the recipe you posted seems spot on. And I’m always in the market for something that uses my preserved lemons!
I’d make braised chicken with leeks.
I would make a large chicken and sausage casserole. It’s the perfect size!