r/DutchOvenCooking

This cozy, one-pot Fall Dutch Oven Braised Chicken with Bacon and Leeks pairs juicy chicken thighs with smoky bacon, sweet leeks, and tender potatoes.

Ingredients

4-6 bone-in, skin-on chicken thighs

4 slices thick-cut bacon, chopped

2 large leeks, white and pale green parts only, sliced and washed well

3 cloves garlic, minced

1 lb baby potatoes, halved

1 cup chicken stock

3 sprigs fresh thyme

Salt and black pepper to taste

Instructions

Brown the Chicken: Heat your Dutch oven over medium heat. Season chicken thighs with salt and pepper. Place them skin-side down and cook until golden brown and crisp, about 6 minutes per side. Remove chicken and set aside.

Crisp the Bacon: Add chopped bacon to the pot and cook until crisp. Remove bacon with a slotted spoon, leaving the drippings in the pot.

Sauté Leeks: Add sliced leeks and garlic to the bacon fat. Cook for 5 minutes until soft and sweet.

Combine and Braise: Stir in the baby potatoes, bacon, and chicken stock, scraping up any browned bits from the bottom. Nestle the chicken thighs on top of the leeks and potatoes. Add the thyme sprigs.

Bake: Cover with the lid and bake in a preheated oven at 375°F for 35 to 45 minutes, until the chicken is tender and the potatoes are soft.

To serve, plate the chicken mixture, sprinkle over chives or other herbs for garnish if desired.

Hi, just joined this group because I plan to buy my first cast iron cooker.

Need a reco for a brand & size, but not Le Crueset!! Not in my budget!!!!

Pennsylvania Dutch Corn Chowder

Ingredients

4 slices bacon sliced, fried, and bacon drippings remaining in Dutch oven pot

2 medium Yukon potatoes, medium dice, peeled

1 medium red onion, diced

1 1/2 cups chicken broth (can use vegetable broth or water)

2 1/2 cups frozen corn

1/2 tsp. red chili flakes

1 tsp. ground cumin

1 Tbl. dried cilantro

1 1/4 tsp. kosher salt

1 tsp. coarse ground pepper

1/2 cup half and half

1/2 cup sour cream

1/3 cup sliced green onions (can sub chives) with tops, plus some for garnish

How To:

Over medium heat in the Dutch oven, fry bacon and remove from pot leaving drippings in DO. Remove bacon and set to side, when cooled, break up in crumbles or larger bits.

Sauté onion in drippings, add potatoes and chicken broth. Bring to boil on medium high heat. Cook about 10 minutes.

When potatoes are fully cooked through and tender, blend the potatoes, onion, and broth using an immersion blender, or optionally, leave as is depending on your preference.

After blending or stirring, add corn.

Reduce heat to medium low and add chili flakes, cumin, cilantro, crumbled bacon, (keep 1-2 slices of crumbles for garnish) kosher salt, pepper, half and half and sour cream and stir well. Season to taste - the recipe is just a guideline.

Cover with lid and cook for about 30 minutes on low, stirring occasionally. Garnish with green onions and crumbled bacon over surface when ready to serve.

Happy nearly fall, y’all!