Dutch oven chicken and vegetables

Here’s a simple recipe that you can enjoy providing you have a dutch oven. I’ve tried variations in 5 and 6 quart models, and it worked out great both times.

The recipe is inspired by Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours. I won’t give you her recipe – you should buy her book. Here’s what I did – from memory, so your results may vary. 🙂

Cut up a sweet potato, three stalks of celery, four carrots, and a couple red potatoes. Peel half a pound of small onions and the cloves from three heads of garlic. Yes, it’s a lot of garlic – don’t worry, it will be good. Chop up a raw chicken (breasts, thighs, wings, drum sticks – you know the drill).

Brown all these things in a large frying pan with some olive oil, salt, and pepper over medium heat. You’ll need to do half of it at a time unless you have a huge pan. I have a big pan, and it wasn’t big enough.

Put your dutch oven on another burner over low heat. Add half a bottle of Pinot Grigio, a couple cups of chicken broth, half a cup of flour, and the juice of a full lemon. Once it’s all warm and good, put the rest of the ingredients in the dutch oven. Add some fresh rosemary, sage, and thyme (the photo shows parsley instead of sage, but I like it better with sage).

chicken pot yummy

Wrap the rim of your dutch oven with a ball of pizza dough from your grocery store or local pizza joint. When you put the lid of your pot on the dutch oven, the dough will form a seal. Cover the dough with a band of foil and bake at 400 degrees for one hour.

dough rim

Dorie suggests you put this on the table and break the lid free with a flat screw driver. It will be messy, but everyone will enjoy the amazing aroma that comes from your dutch oven.

Break the dough into pieces for everyone at your table. Serve the chicken and vegetables into shallow bowls with a healthy scoop of broth – and dip your dough crust in the pot for a delicious treat!


dutch oven goodness

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