March 23 2021

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 ===
Basics Cast Iron Covered Dutch Oven 6-Quart – https://amzn.to/4hucieA

=== 🍽🍸🥩 RECIPE ===
Serves 4
8 bone in chicken thighs, skins removed, and trimmed of excess fat
Olive oil
Flour
Garlic powder
Salt & Pepper
4 potatoes
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
Chicken stock
Dry white wine

Cut vegetables into medium 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.

Wrap up the herbs and pepper corns using the cheesecloth to create a Bouquet Garni. Secure it 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 .

Roast for 55 minutes, and check the chicken and vegetables. The chicken should be at least 170° F / 75°C, and the vegetables should be cooked through. Place back in the oven, uncovered, for an additional 10 to 15 minutes or until the chicken is browned.

Remove from oven and allow to rest for 15 minutes. The chicken and vegetables should be tender. Serve with a side salad.

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=== 🔪 Chef Pete’s Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart – https://amzn.to/43KzJNF
GE Tilt Head Stand Mixer – https://amzn.to/3DCdKxM
Hamilton Beach Electric Hand Mixer – https://amzn.to/43NVKLo
*Cuisinart 14 Cup Food Processor – https://amzn.to/3DqvpbR
Hamilton Beach 12-Cup Food Processor – https://amzn.to/3DOiUXv
*Mercer Culinary Renaissance Knife Set – https://amzn.to/3FArnhs
Mercer Culinary Millennia Knife Set – https://amzn.to/4bLY4Vg
Lodge Seasoned Cast Iron 10 Inch Skillet – https://amzn.to/3Fr9Po4
Basics Cast Iron Covered Dutch Oven 6-Quart – https://amzn.to/4hucieA
OXO Good Grips Mandoline Slicer – https://amzn.to/3R3VG2F
Black & Decker Blender – https://amzn.to/4bOGrnJ
Chefman Immersion Stick Blender – https://amzn.to/3R2JIGr
Nicewell Digital Food Scale Digital – https://amzn.to/4inax4d
ThermoPro Oven Digital Thermometer – https://amzn.to/3R2In2n
ThermoPro Instant Read Digital Thermometer – https://amzn.to/3DEUAHE

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🛒 Amazon: https://amzn.to/3R3lTOP

=== 📑 CHAPTERS ===
00:00 – About Today’s Episode
00:36 – Welcome to Let’s Celebrate TV
01:27 – Preparing the Vegetables
02:46 – Herbs – Bouquet Garni
05:25 – Preparing the Chicken Thighs
07:22 – Browning the Chicken Thighs
09:00 – Combining all the Ingredients
10:48 – Oven Temps and Time
11:13 – Tasting and Flavor Profiles
13:20 – Social Media & Video Recommendations