December 12, 2023

Fav Cozy Dish

I don’t know where you are tuning in from, but it has been COLD COLD in New York lately, and when the weather gets chilly, I always turn to my fave go-to cozy dishes to make me feel warm and comforted.

This recipe is easy to make for a weeknight dinner or fabulous for guests. It really is simple, works with any seasonal ingredients you have, and is soooo comforting. 

Dutch Oven Chicken + Seasonal Veg Recipe

1 head of garlic, cloves removed and sliced or left whole1 white onion, cut in quarters (leave the little root tip on and the quarters will stay together)Cut veggies – anything seasonal such as squash, Brussels sprouts, fennel, leeks, potatoesTomatoes, any small variety cut in halves or a large tomato in wedges1 lemon, slicedFresh thyme sprigs
Olive oil
Seasoning, I like Balanced Bites Trifeca or Savory blends, any blend you like on chicken works
Salt and Pepper
Bone broth
Bone in chicken pieces, 3-4lbs, whatever pieces you like (this also works great vegetarian! You can add a can of beans towards the end of cooking or just focus on the veg) 
Fresh parsley, chopped, for garnish (optional)

Preheat the oven to 375 degrees. Layer your cast iron dutch oven with garlic, onion, then layer your vegetables, make it pretty! 
Season all with salt and pepper, seasoning, and a healthy drizzle of olive oil. Use your hands to lightly coat. 
Season chicken with salt and pepper, and seasoning, layer on top of vegetables. Layer lemon slices and thyme sprigs around chicken and on the sides of the veggies below. 
Add broth to come up just touching the chicken. 
Place covered in oven for 40 minutes, then uncover and continue to cook 20-30 minutes, until the chicken is cooked through (I like to use a thermometer). 
Remove from the oven, taste and season with a little more salt if needed. 
Serve over white rice or quinoa and garnish with parsley and an extra squeeze of lemon. Enjoy! 

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