Braised Chicken Breast Dutch Oven Recipes

Steps:

• Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
• Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
• Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
• Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
• Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
• Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
• Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
• Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
• Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.

Steps:

• In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Steps:

• Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.

Steps:

• Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
• Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
• Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
• Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
• Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.