Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
Add oil to Dutch oven or large skillet and heat
t or on a metal Dutch oven camp table with wood or
Place chicken in a large roasting pan.
Preheat the oven to 400 degrees F (200
Melt fat in Dutch oven; add meat and brown well on all sides. Add water, salt and diced onion; cover and place in moderate oven at 350\u00b0 and cook for 2 hours.
Add prepared vegetables; cover and cook another hour or until meat forks tender and vegetables are done.
Melt fat in Dutch oven.
Add meat and brown well on all sides. Add water, salt and diced onions.
Cover and place in a moderate oven at 350\u00b0; cook for 2 hours.
Add prepared vegetables.
Cover and cook another hour or until tender.
b>Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
Roast Chicken
n 6 quart or larger dutch oven with enough water to cover
revent sticking.
Chop the roast chicken into bite-size pieces. Use
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
gredients (note description that original recipe used fresh rosemary and juniper
Preheat oven to 500 Degrees while doing
Preheat the oven to 400\u00b0F. Heat the oil in a Dutch oven and fry the garlic, celery, rosemary and thyme for 2 minutes. Place the chicken in the Dutch oven, cover and roast for 2 hours. Uncover and cook for a further 15 minutes. Serve with bread.
Preheat oven to 350\u00b0F. Place
Preheat oven to 425\u00b0F.
Heat oil in a large ovenproof Dutch oven. Season chicken then sear, skin-side down, for 3-4 mins, until crispy. Set aside. Add potatoes and cook for 5 mins, or until starting to brown.
Return chicken to pan along with zucchini, squash and thyme. Toss to coat then roast for 25-30 mins, until chicken and vegetables are golden and cooked through.
Serve drizzled with cooking juices and crusty bread on the side.
acks in your oven to accomodate the upright chicken.
Preheat your
>Melt lard in the dutch oven or very heavy bottomed
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.
Preheat oven to 350\u00b0F.
Stuff chicken with lemon, 2 thyme sprigs