Wednesday, June 1, 2011

Dutch Oven Chicken and Potatoes

I love to cook but I also love to get a break from cooking every once in a while. I'm very lucky to have a husband who can cook. Unlike me, he doesn't have to follow a recipe. He loves to create his own recipes. He made this for dinner Sunday night and it was delicious! It's a great meal that you can prepare ahead and cook whenever you're ready to eat.

Printable Recipe

Dutch Oven Chicken and Potatoes
2 Tbsp vegetable oil, divided
4 tsp olive oil, divided
3 cloves garlic, coarsely chopped
4-6 carrots cut into 1/2" slices
1 onion, sliced
2 red bell peppers, sliced
2 lbs boneless skinless chicken breasts
1 Tbsp dried rosemary
1/4 cup water
2 1/2 lbs small, whole yukon gold potatoes (enough to cover bottom of pan)
3-4 Tbsp butter, sliced
salt and pepper to taste

Preheat oven to 375. Heat 1 Tbsp vegetable oil and 2 tsp olive oil in a large dutch oven. Add garlic, carrots, onion, and red bell pepper and cook for 2-3 minutes. Remove from dutch oven. Add remaining oil. Heat over high heat until very hot. Season chicken with rosemary and salt and pepper. Place in dutch oven and sear for 1 minute on each side. Remove from dutch oven. Place potatoes in bottom of pan. Pour water over potatoes. Add chicken and carrot mixture. Place butter on top and season with salt and pepper. Cover and bake for 45 minutes or until potatoes are tender.

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