Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Dutch Oven Chicken Dinners


Chicken and Dumplings

1 (3 to 3 1/2 pound)
whole chicken
2 ½ quarts cold water
1 large carrot, cubed
1 stalk celery,
chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 Tbsp. all-purpose
flour, or as needed
Salt and freshly
ground black
pepper to taste
½ tsp. cayenne
pepper, or more to
taste
½ cup creme fraiche
½ cup milk
2 tsp. chopped fresh
thyme leaves
2 eggs
2 cups self-rising
flour
4 sprigs thyme, for
garnish

Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.

Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.

Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.

Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Arroz Con Pollo

¼ cup vegetable oil
1 (4 to 6 pound) whole
chicken, cut into
pieces
1 onion, chopped
1 green bell pepper,
chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can
stewed tomatoes
1 cup rice
2 tsp. salt, or to taste
1 tsp. dried oregano
½ tsp. ground black
pepper
1 bay leaf
2 cups chicken stock, or
as needed to cover
1 cup green peas
½ cup sliced black
olives
½ cup raisins

¼ cup chopped
pimento peppers

Preheat oven to 350 degrees.

Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.

Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees.

Stir peas, olives, raisins, and pimento peppers into the chicken rice mixture. Bake until warmed through, an additional 15 minutes.

Chicken Cacciatore

2 Tbsp. olive oil
1 whole chicken,
cut in quarters
1 large onion, sliced
8 ounces fresh
mushrooms,
quartered
1 pinch salt
1 pinch black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 tsp. dried oregano
½ tsp. red pepper
flakes, or to taste
1 cup tomato sauce
½ cup water
Salt and ground black

pepper to taste
2 red bell peppers,
sliced
2 green bell peppers,
sliced

Preheat oven to 350 degrees.

Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.

Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.

Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.

Cover and bake 1 hour 15 minutes.

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