What’s better than a home-cooked chicken dinner? A chicken dinner that requires very little effort and is incredibly tasty. My Farmhouse Dutch Oven Chicken is one of our favorite dishes for Sunday Supper. I recently made this dish and brought over dinner to our dear friends house. We went to church in the morning, then I came back and prepared this yummy home-cooked meal. Nothing better than family and close friends gathering around a dining table on Sunday to enjoy a tasty meal and each others company. Serve this flavorful chicken dish over roasted garlic mashed potatoes and your taste buds will be singing Amazing Grace!
I would say that one of my favorite pieces in the kitchen is my cast iron Dutch oven. It’s right up there with my KitchenAid mixer. So many great dishes have been whipped up in that pot! Dessert is my specialty and for this particular dinner I made a batch of my Apple Crisp. It’s on page 185 of my cookbook, New England Farmgirl. This dessert is so simple to make and has a distinct flavor of maple sugar. Pour the topping over your favorite variety of apples and bake. Then enjoy with whipped cream and vanilla ice cream- viola!
- 4 to 5 pounds chicken thighs, bone-in & skin-on
- 8 slices bacon, cut up
- 2 tablespoons olive oil
- 1 large bag baby carrots
- 1 pint baby portabella mushrooms, sliced
- 18-20 pearl onions, peeled
- 2 large onions, sliced
- 2 cups dry white wine
- 2 cups chicken stock
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- Salt & Pepper to taste
- In a 6-quart enameled cast iron Dutch oven pot, over medium heat, sauté the bacon in the olive oil. Once lightly browned, remove with a slotted spoon and set aside.
- Sauté a few pieces of chicken at a time in the hot oil and bacon fat until they are nicely evenly browned. Remove the chicken pieces and set aside. Brown the sliced onion and baby carrots in the fat. Drain the cooking fat.
- On the stovetop, over medium to high heat, sprinkle the baby carrots and onions with flour and stir with a wooden spoon to coat it evenly. Cook for about 5 minutes to lightly brown the flour. Stir in the wine and chicken stock. Return the chicken and bacon to the pot and season with onion powder, garlic powder, salt and pepper. Bring to a simmer on the stovetop. Then cover the casserole and place in the middle of a preheated 325 degree F oven for about 2 hours or until the chicken is fully cooked.
- While the casserole is cooking, prepare the pearl onions and portabella mushrooms. Slice the mushrooms and sauté them, along with the pearl onions in about 2 tablespoons of butter over medium heat for about 10-15 minutes, or until slightly soft. Pour the pearl onions and sautéed mushrooms over the top of the casserole and put the cover back on. Sprinkle with parsley flakes and serve over mashed potatoes.