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Herb and Spice Dutch Oven Chicken and Vegetables
Created by: Howcan Team
Ingredients
- 6 chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 1 cup chicken broth
Instructions
- Preheat the oven to 375 degrees F.
- Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of dried oregano, 1/4 teaspoon of dried basil, and 1/4 teaspoon of dried parsley.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and cook for 5-6 minutes on each side, until browned. Remove the chicken from the Dutch oven and set aside.
- In the same Dutch oven, add the chopped onion and minced garlic. Cook for 2-3 minutes, until fragrant.
- Add the sliced carrots, diced potatoes, and trimmed green beans to the Dutch oven. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of dried oregano, 1/4 teaspoon of dried basil, 1/4 teaspoon of dried parsley, and 1/4 teaspoon of red pepper flakes. Stir to combine.
- Place the browned chicken thighs on top of the vegetables in the Dutch oven. Pour 1 cup of chicken broth over the chicken and vegetables.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the Dutch oven from the oven and let it rest for 5 minutes before serving. Enjoy the herb and spice Dutch oven chicken and vegetables!
The Dutch Oven Chicken and Vegetables dish has a rich history dating back to the early days of Dutch settlers in America. This hearty one-pot meal was a staple for pioneers and has evolved over time to incorporate a variety of herbs and spices for added flavor. Chefs in the Southern United States have perfected this dish, infusing it with a blend of thyme, rosemary, and paprika to create a mouthwatering aroma and taste. The key to this dish lies in the slow cooking process, allowing the flavors to meld together and create a comforting and satisfying meal. Today, the best versions of this dish can be found in traditional Southern restaurants, where skilled chefs continue to honor the legacy of this beloved recipe.
80 min
6
350 calories
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