Is there anybody out there? I hope so!
I want to apologize for the lack of posts – we had a death in the family that we’ve been recovering from and finding time to post just wasn’t happening. BUT – we’re back and hopefully we’ve got some stuff for you all – food, projects, financial ‘wisdom’, crafts – you name it, we hope to deliver it!
Dinner duty was mine tonight and I wanted to go dutch – you see, I received a beautiful cast iron dutch oven for Christmas that I just haven’t found a reason to use – so tonight, I made a reason – dutch oven chicken thighs! This recipe has no added sugar, is cheap, and is super easy – it does take a little bit of time for prep and cooking, but it’s well worth it!
This recipe is a modified recipe from Melissa d’Arabian – chicken thighs cooked in a dutch oven with a mustard based vegetable sauce – all over a quick and easy egg noodle base. It’s fantastic!
Dutch Oven Chicken Thighs with Pesto Egg Noodles
Prep Time: 30-40 minutes Cook Time: 60 minutes Total Time: 90-100 minutes
- 2 pounds chicken thighs
- Coconut Oil
- 1 onion – chopped
- 1/4 pound white mushrooms
- minced garlic
- 1 tomato – chopped
- 1 tablespoon flour
- A sprinkle of thyme
- 1/2 cup white wine
- 1 cup chicken stock
- 1/4 cup mustard
- 1 tablespoon full-fat plain greek yogurt
Pesto Noodles Ingredients:
- 1 pound egg noodles
- 2 tablespoons pesto
- 2 tablespoons butter
1. Preheat your dutch oven on the stove top
2. Preheat your oven to 350 degrees
3. Add some coconut oil to the dutch oven
4. Salt and pepper your chicken thighs
5. Add the chicken thighs to the dutch oven – brown both sides of the thighs. Remove when nicely browned
6. Add some more coconut oil to the dutch oven and add your chopped onions and cook until tender/translucent
7. Add your mushrooms and cook until soft
8. Add the garlic
9. Add the chopped tomato and the tablespoon of flour – continuously stir to incorporate the flour throughout. The flour will slightly thicken the sauce
10. Add a sprinkle of thyme
11. Pour your 1/2 cup of white wine into the dutch oven to deglaze the pan (deglaze means it’ll pull up all the stuck on ‘bits’ on the bottom of your dutch oven – these ‘bits’ add a TON of flavor to your sauce) – continuously stir to bring up all the bits and flavors. Let the wine simmer for a few minutes to reduce the sauce
12. Now add the chicken thighs back to the dutch oven
13. Pour in your chicken stock so that the stock/liquid covers one half of each thigh
14. Put the lid on your dutch oven and stick it in the oven for 25 minutes
15. After 25 minutes remove the lid from your dutch oven and cook in the oven for an additional 25 minutes
16. After 50 minutes in the oven remove the chicken again
17. Add your mustard and greek yogurt to the sauce and stir to incorporate
18. Add your chicken back to the sauce and let it sit for a few minutes – this allows the chicken to take on the flavor of the sauce – it’s getting happy now!
19. For your noodles, cook them per the package instructions (boil water, add to boiling water, cook for 8-10 minutes – voila!)
20. Drain the water and add butter and pesto to the hot noodles – stir to incorporate
21. Dish out a base of noodles with your sauce and chicken thigh on top and ENJOY!
I have to say that a dutch oven is a beautiful thing – one pot, cooked on the stove top then thrown in the oven when ready – no mess, no multiple pots and pans, it holds its heat perfectly and doesn’t allow moisture to escape – it’ll be getting a LOT more use from this guy’s kitchen!
I hope you enjoy this recipe and I hope it makes up for a few weeks of missed posts – we’re back to our regularly scheduled program so keep checking back!