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17.03.2013 · Hot Pot-Cooked French Winter Chicken with The Love of Chilies

Winter is dragging on here in Northern Europe. We thought the worst was over, but the newest forecast tells us we are in for another two weeks of ice, freezing rain and snow. It’s time to cook a hot pot chicken dish. This braised chicken dish is incredibly sumptuous and it warms you up in just the right way. Add The Love of Chilies and you have even more heat to face the winter out there.

We bought four large chicken thighs from our organic super market. Start by seasoning the chicken thighs with pepper and salt. Set aside.

Fry chopped onion, crushed garlic, bacon pieces, sprigs of rosemary and quartered or sliced mushrooms in a big, heavy bottomed pot (with a tight lid, you need the lid later). We used a beautiful, blue, oval cast iron cocotte from Staub, but other heavy pots will do just fine. Fry until onions are golden and bacon is crispy. Remove from the pot and set aside.

Preparing the bacon and veggies by frying them with rosemary in the pot.

Return your attention to the chicken and fry the pieces in butter in the pot. Make sure the chicken is nicely browned on the outside. The chicken does not have to be cooked through, however (not just yet, this is happening later).

Remove the chicken and pour in a cup of white or red wine (we used red). Deglaze the wine by cooking it and mixing it with the cooked food residues in the pot. Then add Buerre Manié (one tablespoon of flour and one tablespoon of butter kneaded together) and dissolve.

Put all the food, the chicken and the vegetables, back into the pot. Also add halved small potatoes. Close and forget for 45 minutes or more (the chicken has to be done).

Close the hot pot! All the ingredients are ready to go.

Add The Love of Chiles just before serving. Alternatively, if you want your food hotter, add The Love of Chiles in the pot while it is cooking. Now, feed the heat. Your antidote to cold, miserable weather.

This scrumptious hot dish will help you face at least two more weeks of winter misery.

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About us

Josefina Petrus and
Anna Yukiko Bickenbach

We love chilies; both of us from childhood. Our backgrounds could not have been more different. Josefina accompanied her parents on trips to India. Anna grew up on three continents, including on the island of Okinawa, where chilies are soaked in sake.

Both of us have had the opportunity to do many fantastic things. Josefina has produced films, coached basketball, worked for the charity platform and served as a Board Member of a British school. Anna plays serious volleyball and co-founded the ecological platform Ecotastic.

We don’t like to compromise… if it is possible to have the best quality, why do for less. And we casually relish chilies like others do candy.

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