ONE POT CHICKEN DINNER--CAST IRON WEDNESDSAY

Winner, winner, chicken dinner! This is delicious, simple, easy one pot meal, great for the dutch oven outside or inside! The flavor is amazing in this rustic chicken dish!

One Pot Chicken Dinner

6-8 bone in chicken thighs, skins removed, and trimmed of excess fat
Olive oil
Flour
Garlic powder
Salt & Pepper
4 potatoes
4 carrots peeled
4 celery stalks
1 large onion
2 cloves garlic
1 bunch parsley
1 sprig sage
1 sprig rosemary
1 spring thyme
2 bay leaves
A few pepper corns
herb infuser or Cheese cloth and kitchen twine
Chicken stock
Dry white wine

Cut vegetables in a medium dice, or 1 inch chunks, trying to keep them close to the same size.
Roughly chop the garlic cloves. Place all vegetables in a large bowl. Season generously with salt and pepper, mix to combine and set aside.

Using the cheese cloth, wrap up the herbs and pepper corns to create a Bouquet Garni. Secure with the kitchen twine.

Heat a Dutch Oven over medium-high heat. Add enough oil to coat the bottom of the pan. Heat until shimmering.

While the oil heats, add some flour to a wide dish and season with salt, pepper and garlic powder. Lightly dredge the chicken thighs in the flour. When the oil is hot, brown the chicken on all sides. You may have to work in batches. Once browned, remove to a plate and set aside.

OUTSIDE DUTCH OVEN: Have a good base of hot coals ready. Preheat the dutch for the browning of the chicken. After everything is in the pot, cover and place more coals on the lid. Turn the pot 1/4 turn clockwise every 15 minutes, while at the same time turning the lid 1/4 turn counter clockwise for even cooking.

OVEN METHOD:
Turn off the heat, and add the vegetables and the Bouquet Garni. Add the chicken stock and if desired, the white wine. No more than a cup (8 oz / 237 ml) Place the chicken thighs on top of the vegetables. Cover and put in the hot oven - 350° F / 175° C .

Roast for 55 minutes, and check the chicken and vegetables. Chicken should be at least 170° F / 75°C and vegetables cooked through. Place back in the oven, uncovered for an additional 10 to 15 minutes, or until chicken is browned.

Remove from oven, allow to rest for 15 minutes. Chicken and vegetables should be tender.
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