The best part about the Dutch oven is that you can put all the ingredients in one pot, put it in the oven, and forget about it for 45 minutes, while it does its magic. I highly recommend it. And the meals tend to be complete, with proteins, veggies and whole grains. Per-fect, as my friend Beth would say ;)
Canola or olive oil spray
1/2 medium onion, cut into 1-inch slices ( I cheat and buy the pre-cut onion at Trader Joe's in the freezer aisle)
1/2 to 3/4 lb chicken breasts or thighs
Sea salt and freshly ground black pepper
6 to 8 small red potatoes
1/2 small acorn squash, cut into 1-inch cubes
5 to 10 mushrooms, sliced
2 cups of fresh green beans
4 to 6 small fresh rosemary sprigs
Directions
So, with these guys, it is all about layering, the order that you place the ingredients in the pan make all the difference. First, heat the oven to 450( the conventional oven, that is ;)). Spray the inside and lid of the cast-iron Dutch oven with canola oil. Scatter the onion slices in the pot. Place the chicken on the onion and season with salt and pepper. Place the potatoes around the chicken, add the mushroom and squash. Cover with green beans and add the rosemary sprigs throughout the pot. Cover and bake for 45 minutes, or until you can smell the aroma of a wonderfully cooked meal.
The chicken came out perfect- tender, juice, not overdone or underdone, just perfect. I would highly recommend investing in one of these Dutch ovens. Target and Costco have more affordable options than your typical LeCreuset. This recipe is also only 339 calories per serving, with only 3g of fat.
Beijos,
Thais
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