OT: Dutch Oven Chicken Stew Recipe

Hi54putty

I'm looking for one with mostly chicken and liquid. Not a lot of other ingredients. Was thinking of using a whole chicken but don't have to. Any ideas? 

i appreciate any help. Thanks. 

Carolina Q

Doesn't sound like stew. Sounds like broth with chicken chunks. Dunno.

Have you tried the Search function at foodgawker? You can tell it what you want and what ingredients to exclude. Not perfect, but not bad.

http://foodgawker.com 

Hi54putty

Carolina Q said:

Doesn't sound like stew. Sounds like broth with chicken chunks. Dunno.

Have you tried the Search function at foodgawker? You can tell it what you want and what ingredients to exclude. Not perfect, but not bad.

http://foodgawker.com 

You are right. Thanks for the link.

GrannyX4

I make this often - sometimes in the oven or on the egg. The only change I make to the recipe is I cook at 325. French Chicken in a Pot (aka Dutch Oven) Author: The Barefoot Cook Recipe type: Entree Prep time: 10 mins Cook time: 110 mins Total time: 2 hours Serves: 4 Ingredients 1 whole roasting chicken (4½ to 5 pounds), giblets removed, wings tucked in 2 teaspoons good salt ¼ teaspoon ground black or white pepper 2 tablespoons butter, coconut oil, ghee, palm oil, lard, chicken fat or duck fat 1 small onion , rough chopped (about ½ cup) 1 small stalk celery , rough chopped (about ¼ cup) 6 medium garlic cloves, skin removed 1 bay leaf 1 medium sprig fresh rosemary (optional) ½ - 1 teaspoon juice from 1 lemon Instructions Part 1 Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning). Heat fat of choice in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes. Part 2: Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about ¾ cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table. Enjoy! Recipe by The Barefoot Cook at http://thebarefootcook.com/french-chicken-in-a-pot-aka-dutch-oven/ ;;) I hate when the iPad runs everything together.

Hi54putty

Thanks @GrannyX4‌! Great recipe.