Dutch ovens were invented to make delicious one-pot wonders like this tasty recipe.
Photo by Iuliia Nedrygailova
SERVES 4–6
1 whole chicken, cut up (or bone-in chicken pieces)
2 tablespoons all-purpose seasoning
Canola/vegetable oil, as needed for browning
6–8 red new potatoes, cut into wedges
Kosher salt
Fresh ground black pepper
6 garlic cloves, minced
1½ cups white wine
1½ cups chicken stock
2 bay leaves
½ pound mushrooms, cleaned and quartered
3 tablespoons unsalted butter, divided
1 cup frozen peas
Preheat oven to 425 F. Season chicken with all-purpose seasoning. (Cut breasts and larger pieces in half for even cooking.) In a Dutch oven over medium-high heat, heat oil and brown chicken on all sides. Remove to a platter and keep warm. Add potato wedges to the pot and season with salt and pepper; cook until brown, about 8–10 minutes. Once potatoes are brown, add garlic and saute an additional minute. Deglaze with wine, scraping up bits on the bottom of pot until liquid is reduced by half. Add chicken stock and place chicken back into the pot. Bring to a boil and add the bay leaves. Cover and place pot in the oven; let cook for 20 minutes.
While chicken cooks, prepare mushrooms. In a large skillet or saucepan, over medium heat, melt 2 tablespoons butter and saute until golden brown and all liquid has evaporated.
Check doneness of chicken with a meat thermometer—165 F on an instant-read thermometer—and remove pot from oven to medium-low heat on the stovetop. Stir in remaining butter; then mushrooms. Remove from heat and add peas. Let sit covered about 10 minutes to allow peas to warm up, and serve immediately.
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