DUTCH BAKED CHICKEN
A dear friend served this to a party of six one evening and it was a smashing success. We all had to have the recipe. It's great to prepare when you're having guests; spend the hour prior to dinner with them instead of in the kitchen. You'll get raves too! Serve with rice pilaf, 'frozen cranberry salad' and a good Southern California Viognier. Enjoy friends!
Provided by Judikins
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 9"x13" pyrex pan place chicken pieces and top with slices of cheese.
- Pour mixed soups and milk ingredients over the cheese.
- Sprinkle top with crushed stuffing mixture.
- Dot with butter.
- Bake@ 325 degrees F for 1 1/2 to 2 hours.
- Important!
Nutrition Facts : Calories 178.8, Fat 12.3, SaturatedFat 6.4, Cholesterol 35.5, Sodium 600, Carbohydrate 7.6, Fiber 0.2, Sugar 1.1, Protein 9.5
DUTCH OVEN WHOLE ROAST CHICKEN
Simple preparation in a Dutch oven for a moist and delicious whole chicken.
Provided by Charlie Ciborek
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
- Allow to rest at room temperature for up to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
- Carve chicken and spoon over pan drippings before serving.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 9.2 g, Cholesterol 121.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 37.6 g, SaturatedFat 4.5 g, Sodium 2979.8 mg, Sugar 7.2 g
DUTCH OVEN ORANGE ROASTED CHICKEN
An interesting experiment... My goal was to get a bird from oven to table, as fast as possible (no brining) by utilizing a super-hot oven and the closed environment of the dutch oven. The result was a tender, VERY flavorful bird that would lend itself to many variations. Lemon/Oregano, Apple/cinammon, Lime/Cilantro.. etc...
Provided by Steve_G
Categories Whole Chicken
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
- Place a small rack in the bottom of a large dutch oven.
- Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
- Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
- Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
- put two onion quarters and two orange slices in the cavity.
- Use your hands to rub the last TB of oil all over the bird, Place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
- You can toss in the neck and giblets in there too.
- Put the lid on the dutch oven and bake for 50 mins covered, Remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
- Allow to sit, uncovered for 10 mins before serving.
- The pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white wine, allow to thicken, season, strain and serve.
DUTCH OVEN CHICKEN AND VINAIGRETTE
This is a simple dish: chicken that's a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings - garlic, onions, herbs and lemon - are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken's cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that's as good over salad greens as over the chicken.
Provided by Dorie Greenspan
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chicken: Heat oven to 450 degrees.
- Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
- Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
- Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
- While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
- Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
- To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.
BUFFALO CHICKEN DUTCH BABIES
Everybody's favorite savory pancake has been combined with Buffalo chicken in this easy and fun appetizer. This new party snack will be a hit while you're watching the next football game, or any night of the week.
Provided by Chef John
Categories Spicy Appetizers
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
- Cut chicken into ½-inch pieces and transfer back to the plate.
- Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
- Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
- Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
- Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
- Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
- Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 11.5 g, Cholesterol 94.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 15.6 g, SaturatedFat 4.8 g, Sodium 420.7 mg
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