Wednesday, March 3, 2010

Dutch Oven Cooking

Easy Dutch Oven French Braised Chicken with Mushrooms and Potatoes
Serves 4

8 chicken bone-in or boneless chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
Dried or fresh Thyme
1/4 cup all-purpose flour
2 tablespoons olive oil
4 small potatoes cut into quarters (I prefer Yukon Gold or red potatoes)
6 garlic cloves, peeled and quartered
¾ cup dry white wine
¾ cup chicken broth
3 tablespoons Dijon mustard
1 container of sliced fresh mushrooms

1. Season chicken with salt and pepper and thyme; coat with flour, shaking off excess.
2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat olive oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
3. Add potatoes, mushrooms, garlic, chicken broth and wine. Stir in mustard. Bring to a boil and cook, stirring occasionally, about 5 minutes.
4. Return chicken to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes.

Serve with white wine, a salad, and French or sourdough bread.

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