Dutch Stove Top Chicken Recipes

Steps:

• Pat chicken dry (make sure you removed the giblet bag before rinsing).
• Spray lightly all over with Pam in order for the seasonings to adhere.
• In heavy large pan (with lid), brown butter.
• Sprinkle even quantities of above spices all over the whole chicken.
• Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.
• When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.
• Bring juices to a light boil and put lid on pan. Simmer for 1 hour 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.

Steps:

• Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
• Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
• Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
• Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
• Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.

Steps:

• Put the olive oil into the bottom of your dutch oven over medium heat.
• Mix together the flour, salt and pepper.
• Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside.
• Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot.
• Add your cut up plum tomatoes and parsley.
• Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes.

Steps:

• Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like.
• Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good.
• Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
• Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken.
• Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
• I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you!
• Set the pot back on the stove (You did turn it off for now, right?).
• Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board.
• Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup.
• Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook.
• On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving.
• Cut the chicken meat to sizes you like.
• Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table.
• Finish simmering until vegetables are done. Turn off the heat.
• If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".

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.