Dutch Oven Chicken Questions

LFGEnergy

Have a mediteranean (sp) recipe I have been trying to get more flavor out of (have not tried BGE) and am going to try a Dutch Oven this evening. Lots of spices, white wine, and figuring I will go covered at 300 F for first hour, then pull lid and let it simmer down a second hour. May throw some root vegis in for second half of cook (parsnips, carrots). Likely will brown chicken in OVEE first. Likely bonein skin breasts and whole thighs.

Any input or ideas? Will shoot some photos and post if final product is worth effort.

Many thanks.

Dave in Keller, TX

Celtic Wolf

Why the Oven.. Brown the chicken in the EGG in the dutch oven uncovered.

NibbleMeThis

I'd just brown the split breasts skin side down in the dutch oven before adding the other ingredients.

I've used the dutch oven in the Egg for a lot of dishes and typically do keep the cover on until the end of the cooking process or your liquids will probably evaporate too much.

LFGEnergy

Sorry Celtic Wolf, my dislexia kicking in . Meant I will brown in EVOO!!! However, had planned on doing on oven, but will use egg instead.

Thanks.

LFGEnergy

Swi,

How long are you cooking before uncovering, and at what temp, and how long do you figure before you start loosing more liquid than you desire?

Thanks for response!

NibbleMeThis

I usually run the Egg at a dome temp of 325-350f when using the dutch oven on there.

As far as how long to leave covered vs uncovered, that really depends on the dish.

If I'm doing something like chili, dirty rice, jambalaya, etc, I leave it covered almost the whole simmering time.

Other dishes like chicken cacciatore I leave uncovered.

It's really a thing for me of how it looks. If it looks like it's cooking fine and simmering lightly, I'll leave it uncovered. If it is closer to boiling than simmering and it seems like I'm losing liquid too fast, I keep it covered. I wish I could give a more definitive answer.