Chicken Navarin with Casserole Römertopf

Navarin is the dish of spring perfect. It normally consists of lamb meat, and a multitude of small new vegetables. Turnips of course, but also carrots, potatoes, spring onions, sugar snap peas… All these pretty, tender vegetables must keep all their flavor.

When Kitchen Store offered me a collaboration, I chose to test the Römertopf cocotte who had been watching me for a while. I had already read several articles about it. I even hesitated one day to buy it. This casserole is indeed, really intriguing. Before being used, it must be placed in water, so that it gorges itself. Once filled with food, it is placed in the cold oven and the cooking is done very gently with the steam released by the casserole. It is not necessary to monitor. The result is very tender meat, without the use of fat. As the Römertopf cocotte is also very aesthetic, it is then placed directly on the table.

So I wanted to use the characteristics of the Römertopf to cook a navarin. I preferred to use free-range chicken rather than lamb. The vegetables have cooked on the meat, like steaming but flavoring themselves deliciously. They stayed firm just how I like them.

We really enjoyed this light and tasty dish.

Chicken Navarin with Casserole Römertopf:

1 free-range chicken

2 carrots

1 onion

2 bay leaves

1 bunch of turnips

1 bunch of carrots

1 bunch spring onions

200g new potatoes

400g peas

salt pepper

The day before or in the morning, prepare the chicken broth.

Cut the chicken so that you have the thighs, fillets and wings. Book cool.

Place the carcass, the 2 carrots and the minced onion and the bay leaves in a large pot of water.

Bring to a simmer, and simmer for about 2 hours.

Filter and degrease.

To place the Römertopf cocotte in cold water for about 30 minutes.

Fry the pieces of meat over high heat in a little oil.

Place them in the casserole.

On top, place the peeled and possibly cut vegetables.

Keep the shelled peas aside.

Add about 20 cl of chicken broth.

Season and close the casserole.

Place the casserole dish in the cold oven and set to 200°C.

Cook for about 1 hour 15 minutes (a little more, if you prefer more cooked vegetables).

Cook the peas in hot salted water for 3 minutes and place them at the very end of cooking in the casserole dish.

Serve and enjoy!

To finish: to have a free-range chicken, I had to prepare a broth which I also used later to prepare a risotto. You can also use chicken thighs and choose a good ready-made broth.
You will have the impression to put very little. It’s normal. There is no loss liquid during cooking.
I really liked using the Römertopf cocotte. It is a very beautiful object and the cooking of the navarin was really beautiful. I would just blame it for not being very practical to handle once hot and full.

Do you know this casserole? Do you usually use it? What do you do with it?
I’m curious to hear your opinions and possibly ideas for using it.

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