Thursday, February 22, 2018

Dutch Oven Chicken and Vegetables

I haven’t used my Dutch Oven in a while, so I thought I’d make this Dutch Oven Chicken and Vegetables. I suppose you could use whatever vegetables you have, but I’m going to use the usual potatoes, onions, carrots and celery, your typical mirepoix. Serves 4 ...oh you’ll need a Dutch Oven to make this recipe.


4 chicken breasts
1 cup flour
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 cup olive oil
3 garlic cloves, minced
1 medium onion, chopped
3 stalks of celery, cut into1” pieces
5 medium carrots, cut into 1” pieces
5 medium potatoes, quartered (depending on size)
1 1/2 cups chicken broth
1 tablespoon herbs de Provence
1/2 teaspoon rosemary
Salt and pepper, to taste


Preheat oven to 375F degrees.  In a medium size bowl add the flour, pepper, garlic powder and paprika; mix well together. Dredge the chicken breasts in the seasoned flour, coat each thoroughly

Heat the olive oil in the Dutch Oven over medium heat. Once the oil is hot add the chicken breasts, two at a time. Fry until they are just brown on the outside, don’t cook through. Remove and set aside on a paper towel to drain. Repeat with the other two breasts.

Now that the breasts are removed add in the garlic, onion and celery; stir until the onions are translucent. Add in the carrots and potatoes and stir to combine.  Place the chicken breasts on top of the vegetables and sprinkle on the herbs, salt and pepper to taste. Pour the chicken broth over top and cover with the lid.

Place on the middle rack of the oven and bake covered for 30-45 minutes or until the carrots and potatoes are tender. Remove from oven and serve. Yum Yum!

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