Dutch Oven Chicken & Vegetables
Ever since it snowed here in Denver at the start of September, I’m officially ready for fall. Not snow, but fall. I want soups, I want slow cooked dishes, and I want all the baked goods! Today I’m cooking up a pumpkin cake and the house smells AMAZING! Fall is the best! We went to the mountains over the weekend and saw all the leaves changing, so that means it’s time to eat alllll the comfort food. And this dish is is so insanely comforting. It takes only about 15 minutes to prep then all it has to do is sit in the oven for 2 hours. It’s the easiest meal ever. Little work, big reward. How everything in life should be, right? Maybe. Not exactly. But with this dish, yes.
Can you believe it’s almost October? Is trick-o-treating cancelled this year? I’m happy to give kids candy, but can I throw it at them from my front door as they stand on the sidewalk? They can just hold their pillowcase out and I can practice my 3-pointer shot. Really proud of my sports reference there. I haven’t felt too scared about Covid, but I still have some hesitation having children in or around my house that aren’t my own offspring. My only offspring has 4 legs and at least 9 lives based on his health history, so keeping him away from children is probably a good idea. Which is kind of a bummer because I heard our neighborhood does it UP for Halloween. There is this bomb ass neighborhood nearby and I heard one of the blocks gets together to rent a food truck so parents can grab food and drinks as they walk through the cold with their screaming children. I don’t know if any of this is actually true, but that’s word in the hood, so I’m going to keep spreading that rumor. I’m guessing none of that is happening this year. Which I’m pretty ok with. Can we just skip Halloween and get to Thanksgiving already? I’m prepped and ready to make a non-traditional Thanksgiving. Will that be cool with my hubs? Absolutely not. We will see how it goes.
Holy shit, this has been an absolute mess of a blog post. But the recipe is fantastic, so just simply ignore me, ok?
Dutch Oven Chicken & Vegetables
- Prep Time: 10 minutes
- Cook Time: 2 hour 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 5-6 servings 1x
- 4 tablespoons olive oil, divided
- 3 skin-on whole chicken legs
- 3 skin-on, bone-in chicken thighs
- 1 teaspoon garlic powder
- 2 teaspoons salt, divided
- 6 medium carrots, cut at diagonal (1–2 inches thick)
- 1 yellow onion, sliced
- 1 garlic bulb, all cloves removed and peeled, roughly chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 3 tablespoons gluten free flour
- 1/2 teaspoon black pepper
- 2 cups chicken bone broth
- 1/4 cup red wine vinegar
- 2 cups rice (jasmine, basmati, arborio, etc.)
- 3 1/2 cup water
- 1 teaspoon salt
- fresh parsley, for garnish
- Preheat oven to 275 degrees F.
- Place a large dutch oven over medium heat on the stovetop. Add 2 tablespoons of olive oil. Add 1 teaspoon of salt and garlic powder to both sides of the chicken. Once dutch oven is hot, add the chicken skin side down and let cook for 6-8 minutes, until the skin begins to brown and crisp up. Then flip to the other side and cook for 4 minutes. Remove chicken and set aside.
- Add 2 more tablespoons of olive oil to the pan and add the carrots, onion, garlic cloves, rosemary, thyme, and 1 tablespoon of salt. Let cook for 5 minutes. Then add gluten free flour, 1 tablespoon at a time, mixing completely into the pan with the veggies before adding the next tablespoon.
- Add black pepper, bone broth and red wine vinegar to the dutch oven, and then mix to combined. Add the chicken back into the dutch oven, skin side up, tucking it in the broth and around the veggies.
- Cover and place in the oven to bake for 2 hours. Be sure to check that the chicken has reached an internal temperature of 165 degrees F, which should not be an issue.
- When the chicken has 30 minutes left to cook, add the rice in the instant pot with water and salt, then press the rice function. The rice normally takes 12-14 minutes to cook, but it takes around 10 minutes to come to pressure, 24 minutes in total. Once it’s done cooking, you can quick release it or let it slowly release until the chicken is done cooking.
- Top the rice off with chicken, veggies, and the gravy left in the pan. Top with parsley before serving!
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Oh, Hi! I’m Juli.
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