For His Master's Veneration: Dutch Oven Chicken

Friday, April 3, 2015

Dutch Oven Chicken

Some defrosted chicken quarters led to this creation. It makes a very rich creamy Parmesan sauce with mushrooms and garlic. This can also be made with Asiago cheese, however slave prefers the lighter taste this combination has.

Another version uses a white wine in place of the chicken broth, but slave used what he had on hand and it turned out so extra special good.

Ingredients:

2 pieces of chicken quarters (aprox 1 lbs)

2 Tbs butter

2 Tbs olive oil

2 cups sliced mushrooms

2 cloves garlic minced

½ tsp thyme

1 ½ cups chicken broth

½ cup half & half

¼ cup Parmesan Cheese

Salt & pepper to taste

Directions:

Chop the garlic first. Remember to hit the clove with the side of a knife to loosen the skin, then make the first cut lengthwise. Pry out any green you see as that will make the food bitter.

Heat the butter with 1 tbsp of the olive oil in a heavy Dutch Oven over medium heat.

Add chicken to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to pot. Saute mushrooms for about 4 minutes till they start to brown then add the garlic and cook 1 more minute.

Carefully add Chicken stock a little at a time, scraping up all the browned bits that are at the bottom of the pan. Bruise the thyme by twisting it in the palm of our hand with your thumb. Add thyme to the mushroom/broth mixture in pot.
Add the chicken (meat side down) back to the pan. When it starts to boil, reduce heat, cover and simmer for 15-20 minutes.

slave was also serving fresh roasted Asparagus so that was washed, trimmed and tossed with olive oil first. Then placed in a 400 degree oven for 20 minutes while the chicken was simmering.

Remove chicken from pan. Add the cream and heat through. Add the cheese.

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. This may take 10 minutes. If you wish to skip this, you may thicken the sauce with about 1 tbsp instant flour mixed with 2 tbs water.
However, just letting it reduce will bring a much richer taste.

Add chicken back to pan and heat through on low for about 4 minutes.
May also be served over any pasta.
Serve along with some fresh roasted asparagus!