Wednesday, January 4, 2012

Chicken in a Dutch Oven

2 lbs chicken thighs, skin on (or whatever kind of chicken you like. mine was amish.)
1 small onion (somewhere between diced and roughly chopped)
2 cloves garlic, crushed
salt and pepper
bacon fat/butter/some sort of fat
1 Tbs fresh tarragon (or some other herb of your choice)
a few squirts of lemon juice
1/4 c dry vermouth (or dry white wine, or hard cider, or chicken broth, or water)

Pat the chicken dry. Season with the salt and pepper (and any other dry spice you wish. I threw on a bit of fresh ground black mustard seeds). Get your dutch oven nice and hot with whatever fat you have on hand. Throw in the garlic for just a minute to bring out the flavor without burning. Then brown up that chicken.
Once the chicken has some nice color to it, turn the heat down, toss in the onion and herb(s), pour in the liquid and put the lid on. (If you had some real lemons, throw some slices in now)
Then, if you are trying to be healthy like me, go for a run. (But make sure you leave your roomie home with the chicken so you don't burn your house down). Return about 1/2 hour later to some deliciously succulent chicken that is tender and juicy.
You can also make up a quick "gravy" with the leftover liquid in the pan. I just added a bit of corn starch that I had mixed with a little water to thicken up the vermouth/chicken juices/ lemon juice/bits of onion to pour over the chicken before I froze the leftovers to make sure it was moist when I reheat it.
Serve with a nice veggie (I went with turnip greens, cooked in the same dutch oven in the leftover chicken bits stuck to the pan... yum. p.s. Go to Kroger and buy yourself some green leafy veggies. $0.69 per bundle. Thats about as cheap as you will find for something that is magnificently healthy for you)

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