Spicy mustard, honey and lemon
We love to cook in cocotte ! When you have it, you certify that the usual comment of "I enjoy cooking more since I have my cocotte" is true. Cooking in it is pleasant, and far from complicated. It can be as easy as Miguel Ángel, from Pimientos Verdes , puts it for us today, who brings us a recipe that you will have ready with zero difficulty and for any occasion!
The picantones are nothing more than young chickens that weigh about half a kilo and have tender, fat-free meat, although a bit bland for my taste. For this reason, when I prepare them, I try to accompany them with very aromatic ingredients so that they are well impregnated with their flavors.
I usually prepare them in the oven, since they take very little time to prepare and are ideal for both a dinner on a daily basis and for a day of celebration, since, when served whole, they are very beautiful presented on the plate.
Today I have used my cocotte coastal blue to cook them, this time without a lid, so that they acquire a beautiful color as a result of the dressing that I have prepared with honey, lemon and mustard. You can't imagine how good my kitchen smelled while they were in the oven!
In the photo, Le Creuset round cocotte , and Pallarès iron knife
Ingredients (for 2 people)
2 tablespoons of honey
2 tablespoons of mustard
a few sprigs of rosemary
4 cloves of garlic
ground black pepper
1. Take the picantones out of the fridge 2 hours before you start cooking and prepare a dressing with the juice of half a lemon, honey, mustard, a pinch of salt and pepper and a splash of olive oil. Emulsify well and rub the hot peppers with this mixture, inside and out. Reserve a little dressing.
2. Introduce ¼ of a lemon and the rosemary branches through the cavity of the picantón.
3. Put the picantones in a cocotte , together with the two whole apples, the unpeeled garlic cloves, ¼ of a lemon and a splash of water. Cover the cocotte and let everything rest for 2 hours.
4. Preheat the oven to 200º, heat up and down. When it reaches the temperature, put the cocotte without the lid and lower the temperature to 180º.
5. Let the picantones bake for about 45 minutes, until they turn a nice golden color. Halfway through cooking, spread the pincantones with the dressing that you reserved at the beginning. Help yourself with a kitchen brush to do it.
6. When the picantones are ready, take them out of the oven. Arrange them on a plate and reduce the juice that has remained in the cocotte for a few minutes so that the flavors are well concentrated.
Miguel Ángel said:
Puedes hacer lo siguiente: mezcla una buena cantidad de mantequilla con las hierbas aromáticas que más te gusten (tomillo, romero, orégano, ralladura de limón o naranja…). Unta bien los picantones con ella y hornea. Ya verás como te encanta!
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