Dutch Oven Chicken Food

DUTCH OVEN HOT PEGLEGS AND WINGS (CHICKEN)

Dutch Oven Hot Peglegs and Wings (Chicken) image

The short of the story: These are hot wings that fall off the bone. Some people do NOT like it when the wings are "wet" and these are definitely wet and drippy... but man, are they ever delicious! I buy the very large chicken wings for this recipe, the biggest ones I can find. Great for Superbowl Sunday. Enjoy!

Provided by Bone Man

Categories Chicken

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 large chicken wings
12 ounces hot sauce (This is called "wing sauce" at the grocery)
8 tablespoons butter
1 teaspoon black pepper (from a can)
hot pepper sauce (at the table, I like Tapatio or Frank's Redhot brands)
cooking spray

Steps:

Preheat your oven to 300-degrees F.
Spray the inside of a Dutch oven or roaster with the cooking spray.
Cut the wing joints apart and discard the tips or use them to make stock. Put the "peglegs" and wings in the Dutch oven, pour the wing sauce over them, add in the butter and dust all this with the black pepper.
Stir, cover, and bake for 3 hours, carefully stirring every 45 minutes -- I use a wooden spoon.
Serve the drained wings on a large platter at the end of the three hours and offer additional hot sauce (mostly for color) at the table. Hand out plenty of paper towels -- your guests will need them!

Nutrition Facts : Calories 540.7, Fat 46.9, SaturatedFat 21.2, Cholesterol 174.2, Sodium 2536.6, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 27.7

DUTCH OVEN CHICKEN AND VINAIGRETTE

Dutch Oven Chicken and Vinaigrette image

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

Ingredients

1/4 cup olive oil
1 medium onion (preferably yellow), trimmed, peeled and cut into eighths
1 head garlic, cut crosswise
5 fresh thyme sprigs
5 fresh rosemary sprigs
Fine or coarse sea salt
Freshly ground black pepper
1 whole chicken (about 4 pounds)
1/2 lemon
3/4 cup white wine
2 teaspoons Dijon mustard
2 tablespoons wine vinegar (preferably sherry)
1 teaspoon walnut oil (optional)
3 to 4 handfuls salad greens

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.

DUTCH OVEN CHICKEN

Dutch Oven Chicken image

Make and share this Dutch Oven Chicken recipe from Food.com.

Provided by panner50

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, cut up
3 -4 medium potatoes, cubed
1 large onion, quartered
3 -4 carrots, diced
3 garlic cloves, minced
flour (for dredging)
1 (8 ounce) can cream of mushroom soup
1 (12 ounce) can beer
salt and pepper
1/4 cup oil

Steps:

preheat dutch oven over hot coals.
dredge chicken in seasoned flour and brown in dutch oven
after chicken is brown add veggies,garlic.
and 1/2 the beer.
cover and place over coals for 30 minutes. I also put coals on top.
after 30 minutes add the soup and cook another 30 minutes or until everything is done.

Nutrition Facts : Calories 1088.5, Fat 70.2, SaturatedFat 17.8, Cholesterol 243.8, Sodium 671.8, Carbohydrate 43.5, Fiber 5.5, Sugar 5.8, Protein 62.8

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Place the chicken in a large bowl and add ⅓ cup gluten free flour blend (or AP flour if not gluten free). Toss the meat until completely coated. Place a cast iron Dutch oven or large soup pot on the stove top and heat to medium high. Add 1 Tbsp. olive oil. Once the oil is heated, add half of the chicken to the pot, along with a generous pinch ...
From therusticfoodie.com

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WHITE CHICKEN CHILI DUTCH OVEN RECIPES ALL YOU NEED IS FOOD

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes ...
From stevehacks.com

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LE CREUSET DUTCH OVEN RECIPES WHOLE CHICKEN - FOODRECIPESTORY

Preheat oven to 250 f. Lightly grease the inside of le creuset or crock pot. Place an even single layer into the dutch oven and then place the rest into the dutch oven towards the side. Check after 2.5 hrs to see if chicken is at a safe 170 degrees using a meat thermometer and putting it inside the breast area.
From foodrecipestory.com

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WINTER COMFORT FOOD 2022 – BEST EVER DUTCH OVEN BUFFALO ...

In this video we fix a tasty recipe for the best ever buffalo chicken dip in a Dutch oven.That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chr...
From youtube.com

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HEALTHY RECIPES FOR DUTCH OVEN - EATINGWELL

19. In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.
From eatingwell.com

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BEST DUTCH OVEN CHICKEN DINNERS | ALLRECIPES

Our top-rated Dutch oven chicken recipes include classic comfort food, like chicken and dumplings and fried chicken, plus new recipes that will become fast favorites, like drunk chicken and chicken street tacos. So get out your Dutch oven, and get ready for some easy one-pot meals that are sure to satisfy. Start Slideshow.
From allrecipes.com

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EASY DUTCH OVEN CHICKEN - SOUTHERN LIVING

A Dutch oven is just the right size and shape to cook a whole chicken. Simply cover the pot with its lid during the first part of the cooking process to make the meat fall-apart tender and juicy. Then, remove the lid during the end of the cook time to make the skin golden and crisp. It's practically foolproof.
From southernliving.com

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PASS THE DUTCHIE: CHICKEN PROVENçAL

Remove chicken from the dutch oven, tent with foil and set aside. To the dutch oven, add 1/2 cup of chicken broth, stir and cook for 5 minutes. Stir in olives and half the lemon zest and cook to heated through, about 1 minute. Add back the chicken and turn off flame. Serve and garnish with parsley and lemon zest.
From confessionsofafoodie.me

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DUTCH OVEN CHICKEN RECIPES - SEASONEDCITIZENPREPPER.COM

Dutch Oven Stewed Chicken Dutch Oven Orange honey ginger chicken Chicken Cacciatore Festive Chicken Bake ~ DUTCH OVEN BEEF Recipes ~ Corned Beef and Cabbage Chuckwagon Delight Pot Roast Beef and Noodles Beef Burgandy French style Pot Roast Beef Goulash Spaghetti and Meatballs Poor Mans Steak Hungarian Goulash Round Steak Hawiian …
From seasonedcitizenprepper.com

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