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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