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
Ingredients
- 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
Instructions
- 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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This looks amazing! Can’t wait to try it this weekend!
hope you like it!!
I live in Houston so it’s far from fall here but I’m going to channel my inner upstate NY which is where I’m from and make this on the weekend! This looks amazing!
hope you like the recipe, Erin!
I have been staring at my dutch oven sitting lonely on a shelf wondering when I’ll use it again. Definitely going to whip this baby up soon! Thanks for creating it!
hope you like the recipe, Victoria!
Sooooo good. I just made this after messing up another recipe and needed something that would hit the spot. This would make anybody happy. Thank you Juli! Yum.
Yay!! So glad you like it!!
I made this for dinner tonight but with chicken breast because my husband doesn’t like chicken with bones. And let me tell you, THIS. WAS. SO. GOOD. It’s definitely going on the make again list! Thanks, Juli, for consistently making bomb recipes I want to make again and again!
yayyyyyy!! so glad you guys loved it!
Any tips on how to make your “risotto” that you’ve made in the IP. I heard you mention it on a podcast recently! BTW still loving those 🙂
it’s not exactly risotto, it just comes out kind of like that. literally all i do is put 1 cup of arborio rice in the instant pot with 2 cups water and some salt and garlic powder then press the rice function and it comes out slightly creamy like risotto!
Made this last week and have been thinking about it ever since so making it again tonight! DELISH!! Thank you!
yay!! so glad you liked it Denise!
Made this today to have for my dinner the next three nights working as a nurse. It was so easy, and the sample tasting was absolutely delicious!! Thank you for another 5 star recipe!!
awesome, so happy to hear you liked it!
Holy crap this was so good! Made it for dinner tonight and served over air fryer potatoes. Definitely keeping this on the rotation for fall and winter!
wooooohooooo! so glad you liked it!
Making this tonight! Is step 3 really 1 tablespoon of salt? Looks so yummy!
yes, but it’s a huge dish! i like things salty, but you can easily reduce that salt amount if you prefer!!