CHICKEN RECIPE IN DUTCH OVEN RECIPES

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INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...



Instant Dutch Oven – Family Chicken Dinner – Instant Pot ... image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 chicken

Number Of Ingredients 13

3-4 lbs whole chicken
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs small red potatoes (cut in half)
1 lbs carrots (peeled and cut 1” pieces)
4 shallots (peeled and cut in half)
3 garlic cloves (minced)
3 sprigs of fresh thyme
1 cup chicken broth
1 bay leaf
2 tbsp unsalted butter
half of a lemon (freshly squeezed)
1 tbsp fresh parsley (minced)

Steps:

  • Pat chicken dry with paper towel and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
  • Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
  • Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
  • Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
  • Press CANCEL.
  • Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
  • Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
  • After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
  • Transfer chicken to a cutting board and let rest for 15 minutes.
  • Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
  • Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
  • Press CANCEL.
  • Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
  • Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES



Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

  • Select SEAR/SAUTE and set the time to 30 minutes. Press START
  • Add 2 tbsp of oil in the cooking vessel.
  • When the vessel is hot, add zucchini and brown by stirring occasionally.
  • Add eggplants and shishito peppers and sauté until they are soft.
  • Take vegetables out.
  • Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
  • Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
  • Press CANCEL.
  • Close the lid.
  • Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
  • After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
  • When cooking time is complete, let it rest for 10 minutes, uncovered.
  • Stir in basil before serving.

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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
    6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
    7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
    9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
    10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
    11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
    12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
    13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
    14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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