Making Cooking Easy,Efficient And Elegant (NAPSA)—IEyou're looking for a wayto feed the family a delicious homemade mealthat doesn’t require too much work or >reak the bank, one-pot recipes provide a timeless solution. Famed chefs from around the world point to enameled cast-iron cookware as therighttoolfor creating these delicious family dinners. Cast iron is well known as an excellent heat conductor that keeps food warm longafter it arrives on the table. Enamelleads to no-mess cooking andcleaning, preventing food from sticking and burning, staving off rust and making cleanup a snap. The French-made Fontignac line includes the traditional co- Basque Chicken is a comforting cottes (classic French oven pans) meal for an evening at home with andgrill pans. Famed French chef the family. It’s easy to make in Paul Bocuseof Michelin 3-starred enameled cast-iron cookware. L’Auberge du Pont de Collonges in Lyon says the “cocotte is suitable 1 cup dry white wine for all family dishes and can also 1 bouquetgarni makedelectable yet healthy meals with little or nooil.” Season the chicken on both You can use it to make Chef sides with salt and pepper. Heat Bocuse’s simple, economical and % the peanutoil in a large Fontisavory Basque Chicken. gnaccocotte; once hot, carefully place the chicken in the pan. Cook, turning once, until Basque CHICKEN browned, about 15 minutes and Serves 6 then removeto a plate. Add the onions and peppers to the Ingredients: cocotte and saut for 5 minutes 8% Ibs. whole chicken or until soft. Add the tomatoes, (cutinto 8 pieces) garlic, wine and bouquet garni Salt and ground black and let cook for 1 minute or pepper to taste more; add the chicken back to % eup peanutoil 1 green pepper, thinly sliced the cocotte, cover and let simmerfor 30 minutesuntil cooked 1 red pepper,thinlysliced through. Season to taste with 2 yellow onions, diced salt and pepper and serve 4 large, ripe tomatoes, immediately overricepilaf. blanched, skinned and The French-made Fontignac roughly chopped line is available for purchase at 8 clovesofgarlic, pressed www.bedbathandbeyond.com. and roughly chopped
