Tuesday, May 10, 2016

Dutch Roasted Chicken

A Dutch oven is a thick-walled cooking pot, 

usually cast iron; they have been used in cooking 

for hundreds of years. Other English speaking 

countries call them casserole dishes ("casserole" 

means "pot" in French) Heavy but very handy it 

goes from stove top to oven with no problems. A 

trait we will be using for this meal.

This is a great basic meal that includes both meat 

& vegetables. It is a healthy dinner for any 

“shut-ins” you might know.

Chicken, potatoes, tomatoes, green beans and a 

touch of onions, what more could you want?

4 - 6  Chicken thighs (boneless-skinless) about 2 lbs.
½ package frozen hash brown potatoes (diced) thawed
½ red onion, chopped
½ tsp Garlic powder
2 cans stewed tomatoes (Do not drain)
2 cups fresh green beans
2 Tbsp Olive Oil
Kosher Salt + Black Pepper, to taste

Preheat the oven to 450 °F.

Do your cutting: dice the onion, open the thighs and cut in half so you have big chunks of meat. 

While you wait for the oven to come to temperature, soak the chicken in some buttermilk for a juicier taste. In fact if you have time, let it sit overnight! Season the chicken with the salt and pepper.

Snap the ends off of the green beans and place in a bath of warm water and ½ cup white vinegar (to wash them).

Yes this may seem old fashioned. But it is the cheapest and healthiest way to care for someone you love.  Slave finds the hands on time snapping the ends to be a great centering exercise. Especially true when you keep your thoughts filled with happy memories of the ones you are cooking for: the look of their sleepy smile in the morning, the sound of their laugh, the gentle touch of their head against yours.

If your hash brown potatoes are still frozen, empty about half a bag into a large bowl and bump them in the microwave for about 3.30 just to thaw out.

Warm up the olive oil in a Dutch oven over medium-high 

heat. Place the chicken in the pan and brown on all sides 

(about 4 minutes per side) You might have to do this in 

two shifts so the chicken is not crowded. Remove the 

chicken, and set aside on a paper towel lined plate.

In the same pan toss in the onion, salt, and pepper. Sauté 

until fragrant, (about 4 minutes) then add the un-drained 

stewed tomatoes. Cook for 4 more minutes.

Place the chicken, green beans, and the potatoes in the 


Carefully stir well to coat with the sauce. Then cover and 

move the pan to the oven.  Bake for about half an hour.
Slide some brown & serve bread in the oven along with pot 

and serve.

This makes another great casserole to share with 

neighbors. Just remember the elderly don't eat as much, so 

about a cup and a half is just fine!
For our music:
So happy to be serving my Master

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White  


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon


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