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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Made this for dinner tonight. I’m pretty intimidated by cooking but this seemed like something I could make. I loved it and can’t wait to make it again!
awesome!! so happy this didn’t feel too intimidating!
Soooo good! Perfect for a cold night in, this is definitely going into our book of favorites. Thanks Julie!
This was AMAZING! I made it for the first time today. Definitely keeping this one in the winter rotation! Thanks Julie!
awesome! so glad to hear it, heather!
This is so so so great. I’ve made it every week for the last month. I cut up a whole chicken & it works perfectly.
The only way I can describe this dish is like a hug in a bowl. So warm and delicious. We love it. Thanks for the great recipes!
Delicious for kids and adults! Love a one pot meal like this for soccer nights. Thanks for sharing
Another amazing meal that was easy to make! Not only was it delicious, but it’s cheap to make if you’re on a budget!
woooooohoooooo!! so glad you loved it!
This is absolutely the Bomb!!! So delicious!! Even though this seems like the perfect fall/winter comfort food, it is also delicious in the summer months. So much flavor!!
Just made this for dinner!! It is delicious!! I used dry herbs (half the amount) and boneless skinless chicken breast was all I had on hand and I will FOR SURE make this again!!! So yummy! Thanks Juli! So glad to see Jackson is improving and getting used to his wheels and so excited to follow along your pregnancy journey! Thank you for amazing recipes and letting us follow along your life 🙂
This was a hit for the entire family. Even my super picky, non chicken eating daughter gobbled it up! I will be making this often!
so happy to hear that!!
Made this for my sister last night and we LOVED it! Thank you!