Dutch Oven Chicken Thighs with Carrots and Potatoes
You won’t need those fancy instant cooking and frying gadgets if you get a Dutch Oven! Let me show you how to make a flavor packed, one pot meal with my recipe for Dutch Oven Chicken Thighs with Carrots and Potatoes. Dutch ovens don’t need to be expensive and they open new cooking techniques like braising meats, stews, soups and more. Check out the link below for a budget friendly enamel coated cast iron Dutch Oven.
=== 📢 PRODUCTS MENTIONED IN THIS EPISODE ===
Enameled Cast Iron Dutch Oven, 6-Quart – https://geni.us/o6JtLV
=== 🍽🍸🥩 RECIPE ===
8 bone in chicken thighs, skins removed, and trimmed of excess fat
Salt & Pepper
4 carrots peeled
4 celery stalks
1 large onion
2 cloves garlic
1 bunch parsley
1 sprig sage
1 sprig rosemary
1 spring thyme
2 bay leaves
A few pepper corns
Cheese cloth and kitchen twine
Dry white wine
Cut vegetables in a large dice, or 1 inch chunks, trying to keep them close to the same size.
Roughly chop the garlic cloves. Place all vegetables in a large bowl. Season generously with salt and pepper, mix to combine and set aside.
Using the cheese cloth, wrap up the herbs and pepper corns to create a Bouquet Garni. Secure with the kitchen twine.
Heat a Dutch Oven over medium-high heat. Add enough oil to coat the bottom of the pan. Heat until shimmering.
While the oil heats, add some flour to a wide dish and season with salt, pepper and garlic powder. Lightly dredge the chicken thighs in the flour. When the oil is hot, brown the chicken on all sides. You may have to work in batches. Once browned, remove to a plate and set aside.
Turn off the heat, and add the vegetables and the Bouquet Garni. Add the chicken stock and if desired, the white wine. No more than a cup (8 oz / 237 ml) Place the chicken thighs on top of the vegetables. Cover and put in the hot oven – 350° F / 175° C /Gas Mark 4.
Roast for 45 minutes, and check the chicken and vegetables. Chicken should be at least 160° F / 70°C and vegetables cooked through. Place back in the oven, uncovered for an additional 10 to 15 minutes, or until chicken is browned.
Remove from oven, allow to rest for 15 minutes. Chicken and vegetables should be tender. Serve with a side salad.