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Passover Oven Dilemma


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Passover Oven Dilemma

valerie | Mar 8, 2007 09:27 AM

Every year, I face the same challenge when it comes to having company for holiday dinners. I only have a single oven and I make a lot of food! (This will, however, be changing in the late Spring as we will be moving into a house with a double wall oven -- hooray!).

Anyway, I definitely have brisket on the menu. I make it the day before in a Le Creuset dutch oven, so that needs to be heated up in the oven on the day of the dinner. I also make another main course, such as a chicken dish, mostly because I am Jewish and if I don't have enough food for double the amount of my guests, I feel like there will not be enough to eat.

Here's my dilemma...if I have the brisket in the oven, I can't fit another big dish in there to cook chicken.

So I'm thinking that these are my options:

1) On the day of the dinner, cook chicken in the oven and heat the brisket in the Le Creuset on the stove top (I've never done this before -- is this even a good idea?)

2) Cook a chicken dish on the stove top while the brisket heats in the oven.

If I go with option #2, I was thinking about making this simple recipe from Patricia Wells Bistro Cooking.


Or, I could do a stovetop braise of chicken, but I don't have any ideas for a specific recipe.

Sorry for the long post, but if anyone has any suggestions for any easy, delicious stovetop chicken recipes (or any other suggestions in general regarding the logistics), I would greatly appreciate it! Thanks...

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