On my way back from Newark airport after dropping the family off, I accidentally bought this beautiful Le Creuset dish. Then, once the kitchen was functional and said family had been fetched and reinstalled here at home, it sort of seemed important that I take it for a spin on our new 101,000 BTU stove (not counting the oven, of course).
I dusted chicken legs with a mixture of flour, salt, and spices (all in the Indian flavor spectrum) and then browned them in their own rendered fat and removed them. Into the redolent schmaltz I then dumped carrot, onion, sweet potato, kale, and red cabbage, and let it all caramelize a bit (a bit being about a minute on the new stove). I added coconut milk, vindaloo paste, and water, returned the legs to the fray, and covered it to simmer. At the very end, I shook in some frozen peas. We had it on quinoa, with mango chutney.
Apologies to those of you waiting for renovation porn; I’ll have those pics up soon, I promise.