Fragrant Dutch Oven Chicken

While I would love to say this dish is French-inspired, the truth is this is one of my one-pot wonders where I basically throw together a dish based on available ingredients in my fridge. Some end results are better than others. This is definitely a better one!
August 30, 2016

Ingredients

  • 3 pounds bone-in chicken breasts, or a cut-up whole chicken
  • 8 ounces mushrooms, whole
  • 6-8 red potatoes, quartered
  • 1 onion, cut into chunks
  • 4 garlic cloves, smashed and minced
  • 2-3 lemons, cut into slices
  • ½ cup Castelvetrano olives, smashed with the flat edge of a chef’s
  • knife and pitted
  • 1-2 6-inch springs of fresh rosemary
  • 2 tablespoons olive oil
  • 1 32 ounce container of reduced sodium chicken stock
  • ¼ bottle Pinot Grigio or Chenin Blanc (both add a hint of sweet, grassy flavor)
  • Kosher salt and freshly ground black pepper, to taste

Preparation

Preheat oven to 350°.

In a large Dutch oven on the stovetop, heat the olive oil over medium-high heat. Salt and pepper chicken and sear, roughly 4 minutes each side. Stir in onion, garlic, mushrooms and olives. When vegetables begin to soften, deglaze by pouring wine into pot and scraping browned bits from the bottom. Simmer 5-7 minutes. Then add chicken stock and potatoes, stirring well. Add rosemary, salt, pepper and lemons. Cover with lid. Place in oven at 350 degrees for 70-90 minutes, until stew is thickened and chicken is falling off the bone. Serve with crusty bread and white wine.

Ingredients

  • 3 pounds bone-in chicken breasts, or a cut-up whole chicken
  • 8 ounces mushrooms, whole
  • 6-8 red potatoes, quartered
  • 1 onion, cut into chunks
  • 4 garlic cloves, smashed and minced
  • 2-3 lemons, cut into slices
  • ½ cup Castelvetrano olives, smashed with the flat edge of a chef’s
  • knife and pitted
  • 1-2 6-inch springs of fresh rosemary
  • 2 tablespoons olive oil
  • 1 32 ounce container of reduced sodium chicken stock
  • ¼ bottle Pinot Grigio or Chenin Blanc (both add a hint of sweet, grassy flavor)
  • Kosher salt and freshly ground black pepper, to taste
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