France changed me and hopefully for the better. Though, I can’t speak for my bank account (or my hips) especially after I bought two Staub dutch ovens post trip so that I could cook the traditional Coq Au Vin. I’ve been eyeing out a few dutch ovens, mostly Le Creuset but at the last minute a good friend and colleague convinced me to check out Staub. And I’m so glad he did because I fell more in love with the clean, polished look of the Staub over the Le Creuset. Thanks Thad!
I also decided to get a second, larger oven since we typically cook and bake in bulk. I’m so glad we did because I use my 9 qt more than the 5.75 qt oven though I equally love them both. But I nearly didn’t receive my coveted 9 qt Staub. You see, William Sonoma accidentally shipped me this…yeah, I didn’t think that was a 9 qt oven either.
Thankfully William Sonoma came through and I now have both beauties. So far I’ve used them more than my other pots and am absolutely smitten with them. I still can’t believe it took me so long to get one of these.
I’ve become a foodie-cooking fiend of recent and wanted to share a new favorite that’s become a hit around the house. Also, it’s one I don’t feel guilty eating. Gluten Free Chick Meatballs with Braised Lemon and Kale.
Fair warning, if you’re cooking in bulk (I doubled the recipe), the meatballs take forever. Be patient and do a good job of searing them so they are a bit more crispy…it will payoff in the end. Trust me.
Ingredients: (5 servings is the original below. I doubled this so I didn’t need to cook for the rest of week)
- 2 tablespoons olive oil, divided
- 2 medium shallots, minced, divided
- 1 scallion, minced (all parts), plus thinly sliced green tops for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound ground chicken meat
- 1 teaspoon kosher salt and freshly ground black pepper, plus more
- 1 lemon, very thinly sliced and seeds removed
- 2 cups low salt chicken broth
- 1 large bunch curly kale, destemmed
Heat 1 Tbsp. olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes.
Add 1/3 of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper. Mix just to combine. Wipe out pot and add remaining Tbsp. oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 8 meatballs each about 2–2 1⁄2-inch in diameter and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6–8 minutes total. Remove meatballs to a plate; set aside.
Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot.
Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.
I actually made another dish to go with this…Roasted Veggies with Pasta and Parmesan. This is already a popular dish in our house and I thought they would compliment each other nicely. Welp, I was very wrong about that assumption. Do NOT laddle the meatballs and broth over the pasta. The lemon infused broth overpowers the sweetness of the roasted veggies and though it’s not bad, it’s not a combination I would recommend. We’re okay eating off two different plates but i think a fresh baguette with butter is all that is needed with this bright, dish.
What’s your favorite dutch over recipe?