If you’re like me, you’ve probably been relying heavily on your Instant Pot and allowing your once trusty and well used dutch ovens to sit there just waiting to be loved again. Don’t get me wrong, I love my Instant Pot, but in all that hastiness I miss the lingering fragrance of a slow roasting chicken, beef roast, or baking bread, along with the anticipation it creates.
I am going to revisit a few of my favorite dinners, which are best suited to baking, roasting, or braising in a dutch oven.
The following chicken recipe is perfect. No lie. The brilliance of how the crusty bread and vegetables create a rustic dressing is really nothing short of genius. So simple and so amazing.
My 21-year-old oval 5 qt. Dutch oven has been benched for a while, it’s the perfect shape and size for a chicken and trimmings.
I roasted mine with ciabatta, carrots, and red potatoes because I’d already used my butternut squash for soup, and was not planning to put on real pants and go shopping. I drizzled extra virgin olive oil on everything before popping it in the oven. The recipe didn’t cal for it, but I felt it needed a litle. Next time I may make it without. Oh, and I didn’t bother trussing it either.
The ciabatta proved to be the perfect choice, the edges were toasted and the rest chewy and flavorful. A baguette would be great too. You want lots of crust in this dish. Trust me. The carrots and potatoes were yummy, but I’m already thinking of other veggie combinations:
- mushroom, leek, and fennel
- wild rice, mushroom, and leek
- Sundried tomato and artichoke hearts
Note: Just leave all the leftovers in the Dutch oven and refrigerate. I popped mine in the oven at 350º for about 30 minutes to reheat. The trimmings were even better reheated. I swear.
I took this one step further and tossed in some aromatics, filled the pot with water, and placed on the stovetop to make stock. Why not?
Here is a link to the recipe here
PS. Try this Buttermilk Roast Chicken and catch up on Conan O’brien Needs a Friend