|Dijon Pulled Chicken|
There's no good reason I was a chicken for so long about trying any sort of braised/pulled/roasted meat, especially now that I can confidently say that I wish I'd done this sooner, so I could have optimal levels of this Dijon Pulled Chicken for my whole life. I love Dijon Chicken, but that's a pretty straightforward yet delicious recipe. Pondering my options, I began to wonder if I could do a BBQ pulled meat with a totally different flavor profile (I live near a really good BBQ place that I can smell allllll summer long, so I suspect that is where this idea originated). However, pulled anything just seemed so...complicated, what with all the smokers and roasting and rubbing...I never thought it could be pulled off in a Le Creuset! Oh, how wrong I was.
It is shockingly easy, but a definite time commitment. Luckily, this winter is never ending and relentless, so you've got ample time on your hands after the fiftytenth snow/ice storm/cold snap of the season, and probably most of the ingredients on hand already. If you need a really good reason never to leave home again until spring for the afore mentioned reasons, get cooking and get some some of this deliciousness in your belly. Having never cooked BBQ or pulled anything, I consulted several recipes for flavor profile ideas and cooking techniques (The Kitchn's BBQ Shredded Chicken and Braised French Onion Chicken and Pete's Recipes Pulled Chicken were especially helpful). I gobbled mine up with some lightly sauteed brussels sprouts, kale, and garlic and served it over quinoa, but I'd say any of the usual BBQ pairs would go well with this riff on the typical BBQ pulled dish (ie. cornbread, a baked sweet potato, on a roll, rice, cole slaw, etc.). I drank it with a nice Cote du Rhone (c'est French, mes amis), but I suspect a nice crisp white or beer would be great with this lightly sweet and savory mess of deliciousness. Warning: this even tastes good cold out of the fridge in the morning. Trouble.
By the way - only FOUR more recipes to go before I finally complete my New Years 2011 challenge to cook 52 Le Creuset Recipes in a year!
|Dijon Pulled Chicken in a Le Creuest|