Dutch Oven Chicken And Vinaigrette Recipes

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Steps:

• Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
• Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
• Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

Steps:

• Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
• Allow to rest at room temperature for up to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
• Carve chicken and spoon over pan drippings before serving.

Steps:

• Make the chicken: Heat oven to 450 degrees.
• Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
• Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
• Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
• While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
• Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
• To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

Steps:

• In a dutch oven saute the onion and celery in butter until tender.
• Add the chicken and top with the noodles.
• In a bowl combine the soup, broth, lemon juice, and pepper.
• Pour over the noodles, moistening all.
• Scatter the mushrooms on top.
• Cover and bring to a boil.
• Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.

Steps:

• Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place.
• To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.

Steps:

• Add oil to Dutch oven or large skillet and heat to medium-high.
• Add onion and bell pepper; cook and stir for 2 minutes.
• Add chicken breasts, carrots, celery and cashews.
• Reduce heat to medium-low and cook for 15 minutes, stirring often. Add 1/4 cup water if needed.
• In a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
• Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
• Lower heat and simmer for another 20 minutes or until chicken is done.
• Serve over hot rice.