Creamy Dutch Oven Chicken
This is a yummy chicken dish that's perfect for guests. The sauce is lick your plate good!
Ingredients
- 1 4-5lb chicken
- 1 lemon
- salt to taste
- pepper to taste
- 1 onion
- 1 bulb garlic
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- thyme 5-6 sprigs
- 3 tbsp butter
- 1/2 cup chicken broth
- 2 cup heavy cream
- 1/2 cup dry white wine
- 2 tbsp fresh oregano
- 2 tbsp fresh tarragon
- 1.5 lbs baby potatoes
- 2 tbsp fresh parsley
Instructions
- Pre-heat oven to 425
- Add the chicken to the dutch oven
- Prick lemon with a knife and put in the cavity of the chicken
- Sprinkle the salt, pepper, garlic powder and smoked paprika over the chicken
- Cut the onion in half, peel and add pieces to the dutch oven
- Add whole garlic bulb to the dutch oven ( do not peel)
- Place thyme around chicken and place butter over chicken
- Cover and bake for 45 minutes
- While baking, chop oregano, thyme and parsley. Wash potatoes and cut larger ones in half
- Remove from oven after 45 minutes
- Add white wine, cream, oregano, tarragon and potatoes
- Return to oven with lid off for 45 minutes
- After 45 minutes check chicken temperature, if done remove from the dutch oven and let rest.
- Remove onions and discard
- Remove garlic bulb and set aside
- Remove potatoes and keep warm
- Put dutch oven over medium low heat to reduce the sauce for 10-15 minutes, stir as needed and don't over boil. The goal is a nice sauce, not thick gravy.
- Squeeze the garlic from the bulb and whisk into the sauce.
- Cut chicken and add back to the dutch oven, add back the potatoes and sprinkle with parsley.
- Serve
Notes
This recipe is adapted from Salt and Lavender