ROASTED CHICKEN IN DUTCH OVEN RECIPES RECIPES

Steps:

• Select Manual Mode 2 – 325F for 1 hour.
• Cut the top of the garlic head off.
• When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
• Drizzle with oil and a pinch of salt.
• Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
• Select Manual Mode 2 – 350°F for 30 minutes.
• When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
• Add the arborio rice and cook for 3 minutes stirring frequently.
• Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
• Add the white wine, stir, and cook for about 1 minute.
• Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
• Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
• Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
• Press CANCEL if there is any remaining time.
• Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
• Stir in the parmesan cheese and parsley.
• Serve and enjoy!

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.