Season your chicken thighs with salt and pepper, and add to your dutch oven (with any remaining dressing from the bag) to brown, about 1 to 2 minutes on each side. once browned, remove your dutch oven from the hot burner.. Then place the lid on top of the dutch oven and cook, covered for 30 minutes (note: half way through, spoon some of the liquid onto the tops of the chicken). remove the lid, cook uncovered for 5 more minutes.. Plain dutch oven shredded chicken is a staple in my kitchen for quick, easy meal prep. it’s faster than a slow cooker and makes moist, tender shredded chicken breasts every time! i like prepping shredded chicken for fast, versatile protein throughout the week..
I cook a lot of my meats, stews, soups, breads, and my simple dutch oven chicken recipe in my dutch oven! they are pricy—but well-worth the money spent! i’ve used my ovens everyday for the past seven years and they’re like a skillet in that the more you season them, the better they get!. Dutch oven roasted red curry whole chicken that’s half baked and half simmered in rich homemade curry sauce and coconut milk. the chicken is savory, juicy, and roasted with sweet squash and vegetables. this is the ultimate one-pot comfort food for everyday as well as holiday.. Heat avocado oil in a cast iron skillet (you can also use a dutch oven) and sear the chicken roll-ups for 4 minutes per side. once the outsides are nicely browned, add a cup of cherry tomatoes to the skillet and roast in the oven for 15 minutes to finish cooking the chicken..
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