Dutch Oven Chicken Vegetables Recipes

DUTCH OVEN CHICKEN & VEGETABLES

Steps:

• Preheat oven to 275 degrees F.
• Place a large dutch oven over medium heat on the stovetop. Add 2 tablespoons of olive oil. Add 1 teaspoon of salt and garlic powder to both sides of the chicken. Once dutch oven is hot, add the chicken skin side down and let cook for 6-8 minutes, until the skin begins to brown and crisp up. Then flip to the other side and cook for 4 minutes. Remove chicken and set aside.
• Add 2 more tablespoons of olive oil to the pan and add the carrots, onion, garlic cloves, rosemary, thyme, and 1 tablespoon of salt. Let cook for 5 minutes. Then add gluten free flour, 1 tablespoon at a time, mixing completely into the pan with the veggies before adding the next tablespoon.
• Add black pepper, bone broth and red wine vinegar to the dutch oven, and then mix to combined. Add the chicken back into the dutch oven, skin side up, tucking it in the broth and around the veggies.
• Cover and place in the oven to bake for 2 hours. Be sure to check that the chicken has reached an internal temperature of 165 degrees F, which should not be an issue.
• When the chicken has 30 minutes left to cook, add the rice in the instant pot with water and salt, then press the rice function. The rice normally takes 12-14 minutes to cook, but it takes around 10 minutes to come to pressure, 24 minutes in total. Once it's done cooking, you can quick release it or let it slowly release until the chicken is done cooking.
• Top the rice off with chicken, veggies, and the gravy left in the pan. Top with parsley before serving!