The first time I made this dish I jokingly called it, “my $85 chicken” because I didn’t own a Dutch oven and I ended up having to purchase one at my local HomeGoods store. I knew that Le Creuset cookware was expensive, but I had no idea that a non-name brand Dutch oven would be so expensive ($65). Thankfully the one I bought was really sturdy, cooks evenly and should last me the rest of my life. Add in the cost of the ingredients (that first time) and you’ve got one expensive chicken dinner!
If you’re a fan of tasty chicken dishes then this is a killer recipe. I’ve made it a few times, but this is the best version I’ve come up with so far. Even Mr. “all you cook is chicken” enjoyed the dish and ate it for several days. I know It looks like a lot of ingredients and work, but once everything is chopped you just toss it in the pot and wait for the delicious aroma to fill your kitchen.
Sometimes when I’m cooking I like to pretend I’m a famous chef on the food network. Because I’m not, and I don’t have a sous chef or a production team, I prep all of my ingredients before I start cooking. That way you don’t overheat your kitchen and waste your gas when the oven has been pre-heating for 35 minutes as you chop the veggies (OK I’m talking about me-sad I know!).
Now, preheat the oven to 300 degrees
Heat the olive oil and butter together in your Dutch oven over medium heat. Saute the onions and garlic in the oil/butter until they are soft and becoming translucent. Add the carrots, parsnips, celery and spices and cook for 6 minutes. Stir gently to make sure nothing sticks or burns. Add the chicken pieces, stock, wine and canned tomatoes. I like to use whole tomatoes and then mash them slightly with the spoon while I’m mixing everything together. You could use diced tomatoes if you prefer smaller bites of tomato. I like everything chunky.
Season with salt and pepper, put the lid on the dish and stick it in the oven for 90 minutes. You’ll know it’s done if the chicken pulls off the bone easily and the veggies are soft.
Make sure to pull out the spices and bay leaves before serving. I recommend serving the chicken hot over rice, white beans, potatoes or noodles. You could also serve it plain like a soup (just take the chicken off the bones, chop it into pieces and stick them back in the liquid). What I love about this dish is you can make it a million ways. You could use red wine, or add potatoes or beans. You can use whatever veggies and spices you have on hand.
An added bonus? The longer the dish sits in the fridge the better it tastes.