| This recipe is liked by 2 person(s). |
Chicken cooked French style in a dutch oven
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Chicken in a dutch oven. Recipe from Lubbock on-line. Lubbock Avalanch Journal. Written by J. M. Hirsch. Publiahed March 19, 2008 under the title: For succulent chicken, try French version in Dutch oven French chicken in a pot: Start to finnish: 2 hoirs (20 minutes active time) | |
| 3.5 to 4.5 lbs | 1 hour to cook |
| 5 - 6 lbs | about 2 hours |
| Use 5-8 quart dutch oven. Ingrediants: (remove giblets etc) 1. One whole chicken wings tucked under | |
| 2 tsp | kosher salt |
| 1 tsp | table salt, alternative |
| 1/4 tsp | fresh ground blk pepper |
| 1 tbls | olive oil |
| 1 small | onion, chopped,, (1/2 cup) |
| 1 small | celery stalk chopped 1/4 cup |
| 6 medium | garlic cloves, peeled and trimmed |
| 1 | bay leaf., (i forgot to add this but chicken was still delicious) |
| 1 med | sprig rosemary optional |
| 1/2 to 1tbs | lemon juice |
Instructions:
1. Adjust oven rack to lowest position and set oven to 250 degrees F
2. Pat the chicken dry and season with salt and pepper. ( I also added my facorite chicken seasonning )
3. In large dutch oven heat the oil just untill smoking. Add chicken breast side down. Toss in onion celery garlic bay leaf and rosemary all around the bird and pot.
4. Lightly brown the breast and flip with wooden spoon about 5 minutes. Cook untill chicken and vegis are well browned about 10 minutes or so
5. Remove from heat and seal with parchment paper and replace lid and put in oven.
6. Cook till thickest part of breast is 160 degrees F and thickest part of thigh is 175 degrees F. 80 - 100 minutes
7. Transfer to carving board and tent let rest 20 minutes before carving.
8. Prepare drippings by transfering to sieve and pressing out flavors from the solids, collect in bowl. Place thes drippings in a fat seperator and let ait 10 minutes oe so to separate the fat.
9. Return the "fat free" clean drippings to the dutch oven and heat up. Add the juice of one small lemon and bring to light simmer. Collect the juice and serve over the chicken
I think this makes a great meal for all to enjoy. The chicken is very flavorful and moist. I like the effect of the lemon juice in the jus, it really brightens up the dish. I will incorporate this idea for other chicken dishes. Enjoy!
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