Saturday, October 27, 2012

The Weekend Chef: Dutch Oven Chicken

My in-laws were coming over for lunch a couple of weekends ago and I put my husband in charge of cooking.  He loves using his Dutch Oven and was excited to cook something in it for his parents, since they are the ones who bought it for us last Christmas.  He found this recipe, but instead of using a whole chicken, cut up, like the original recipe called for, we decided to use thighs.  Less prep work for the chef!  The ingredient list had me skeptical....canned mushroom soup mix and beer??!!  However, this dish came out really flavorful.  As always, when we use the Dutch Oven, the chicken was falling off the bone tender.  The kids ate this, which is always a plus!  It was a perfect chilly, autumn day weekend dish.
Dutch Oven Chicken
recipe slightly adapted from courtesy of panner50

3 lbs. chicken thighs, skin on
3 -4 medium potatoes, cubed
1 large onion, quartered
3 -4 carrots, diced
3 cloves garlic, minced
flour (for dredging)
1 can cream of mushroom soup
1 can beer
salt and pepper
1/4 cup oil

Preheat oven to 350 degrees.

Dredge chicken in seasoned flour and brown in dutch oven or heavy pot.

After chicken is brown add veggies, garlic, and 1/2 the beer.

Cover and place in oven for 30 minutes.

After 30 minutes add the soup and the rest of the beer, cook another 30 minutes or until everything is done.  

Famly Rating: 1 1/2 thumbs up.

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