I just might try this! Dutch Oven Chicken Provencal Stew adapted from Big Girls, Small Kitchen For one 12-inch Dutch oven, to feed 6-8 Ingredients: 3 lbs. bone-in chicken thighs, skin removed (can use boneless) 1 large onion, thinly sliced 1/4 cup red or white wine vinegar 1/4 cup chicken stock or white wine 1 small can tomato paste 3 Tablespoons brown sugar 3 Tablespoons olive oil 3 Tablespoons minced fresh garlic 1/4-1/2 cup chopped, pitted kalamata olives 5 large pitted dates, chopped 2 Tablespoons fresh oregano (or 1-2 teaspoons dried) Salt and pepper, to taste 2 zucchini cut into 1/2″ rounds 6 whole roma tomatoes Fresh parsley, for garnish Instructions: Combine all ingredients except zucchini and roma tomatoes in a gallon sized resealable plastic bag or large bowl covered with plastic wrap. Chill until ready to cook. (Can be done one day in advance.) Rub the inside of the Dutch oven with oil. Place the entire contents of the bag or bowl into the oven. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top. 15 Secrets to Dutch Oven Cooking | Design Mom Place 8 coals under the oven and 14 coals on top. Cook for about two hours or until the sauce has thickened quite a bit and the chicken is falling away from the bone. Add the zucchini during the last 30 minutes of cooking time. Garnish with fresh parsley and serve with crusty bread, potatoes, rice or couscous. 15 Secrets to Dutch Oven Cooking | Design Mom 15 Secrets to Dutch Oven Cooking | Design Mom 15 Secrets to Dutch Oven Cooking | Design Mom Dutch Oven Summer Fruit Cobbler For shallow 12-inch Dutch oven, if using a deeper one, double the fruit and filling ingredients but keep the topping the same Ingredients: 2-2 1/2 lbs. fresh or frozen peaches 4 cups fresh or frozen berries (I used strawberries and blueberries) 1 cup sugar (use a little less if your fruit is really sweet) 1/4 cup cornstarch pinch salt Topping: 1 1/2 cups all-purpose flour 1/2 cup stone ground corn meal (coarse or fine) 1/4 cup dry milk powder (omit if you use fresh milk instead of water) 2-4 Tablespoons sugar 1 Tablespoon baking powder 1/2 teaspoon salt 1 stick (8 Tablespoons) cold butter, cut into 8 pieces 1 1/2 cups cold water or milk (omit dry milk powder if using fresh milk) Instructions: For filling- Mix cornstarch, sugar and salt together. Set aside until ready to assemble cobbler. For topping- Whisk all of the dry ingredients together. Add the cold butter and cut into the dry ingredients using a pastry cutter or your hands. The mixture will look like cornmeal with larger, pea-sized pieces of butter remaining. If making in advance, transfer to a large resealable plastic bag or cover bowl with plastic wrap. Chill until ready to make the batter. To assemble: For filling- In a large bowl mix all of the fruit with the cornstarch and sugar. Let stand for a few minutes to allow sugar to dissolve. Transfer to the Dutch oven. (Can line with foil because it will be sticky!) For topping- Add the cold water or milk to the bag or bowl and mix just until combined. Pour over the fruit. Put lid on top and use 8 coals on bottom and 14 coals on top. Cook for about 30 minutes or until the juices are bubbling and the top is golden brown. Serve warm with whipped cream or ice cream. Makes about 8-10 servings. 15 Secrets to Dutch Oven Cooking | Design Mom
Posted on: Fri, 30 Aug 2013 09:14:44 +0000
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