Friday, May 11, 2012

Dutch Oven Cooking Recipes (Chicken)


Chicken Pot Pie

3-3-1/2 lb Chicken              Chopped parsley
2-1/2 tsp salt                  4 hard-boiled eggs, cut into
wedges
1 stalk of celery, chopped      1 med onion, chopped
1/2 tsp saffron                 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced  1/4 tsp pepper

Dough:
2 c sifted flour                2 eggs
1/2 tsp salt                    4-6 tbs water

Place chicken in dutch oven, add salt, pepper, celery, onion and
saffron. Add water to almost cover chicken. Bring to a boil,
reduce heat, cover and simmer about 1 hour or until the chicken
is tender. Do not overcook. Remove the chicken from the brothTo
make dough, place the flour into a mixing bowl. Make a well in
the center of the flour and add the eggs and salt. Gradually work
eggs into the flour, adding only enough water to make a soft but
not sticky dough. Knead five minures. Cover the dough with clean
cloth and let rest 30 minutes. Divide the dough in half and roll
out each as thinly as possible into a 15" square and cut each
square into 2" squares with a sharp knife. Add potatoes and
celery to the broth, simmer 25 min. until vegetables are tender.
Taste the broth and add more salt or pepper if needed. Add the
chicken pieces and bring to boil. Slide the squares of dough into
the broth, a few at a time, pushing them down gently. Cover ans
simmer 20 min. Ladle the pot pie into large soup bowls and
garnish with chopped parsley and the wedges of hard cooked eggs.

Festive Chicken Bake

1/4 c flour                     2/3 c light molasses
1 tsp salt                      1/4 tsp pepper
2-1/2-3 lb frier chicken        1 tbs prepared mustard
2 tbs oil                       1 tbs cider vinegar
1 can (8 oz) Sliced pineapple   1 can (16 oz) sweet potatoes,
drained

Combine flour, salt and pepper. Coat chicken pieces in flour
mixture. Brown in hot oil. Drain pineapple, reserving juice.
Combine juice, molasses, mustard, and vineager, mix well. Place
chicken in dutch oven, arrange potatoes arround chicken. Brush
with half of the sauce. Cover and bake at 350 for 30 minutes. Top
with pineapple, brush with remaining sauce, cook 30 min more.


Duck with Sourkraut

2 qt Sourkraut                  2 med onion, quartered
3 tbs brown sugar               salt
pepper                          1 c water
1 whole game duck

Bake duck in 375 oven for 25 to 30 min. Pour sourkraut, water,
onions, brown sugar, salt and pepper over duck and stirr well.
Simmer for 1-1/2 hours. Good served with mashed potatoes.

Baked Chicken with Cheese

8 chicken breasts, deboned      6 tbs peanut oil
2 tbs lemon juice               2 tbs thyme
salt                            pepper
8 slices of boiled ham          8 slices of cheese
8 slices of tomato

Cut foil into 12" squares, place chicken in center. Combine oil,
lemon juice, thyme and mix well. Spoon over breasts. Seal foil
well and place in 350 dutch oven. Bake 30 min. Open foil and
place one slice ham, cheese and tomato over each breast. Bake
open for 3 to 5 min. Remove from foil and place on serving
platter.

Chicken Gumbo

2 lb chicken breasts, 1" cubes  2 lb fresh ocra, sliced 1/4"
slices
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med tomatoes, cut up
2 cloves garlic, minced         salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown,
stirring often. Add onion, bell pepper, and garlic. Slowly stir
in 1 quart of waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add chicken and simmer an additional 6 min.