Best 2 Dutch Stove Top Chicken Recipes
SIMPLE STOVETOP AMISH CHICKEN
In my family, we call this simple stove top recipe for chicken Chicken Pot Pie. It is not very pie like, but a very classic German/Amish dish. This is one of my very favorites, I learned to make it with my mom when I was little, this will be the first time I wrote it down! I have had it before with carrots, which I do enjoy, but I prefer it best when it is very simple. This is a very inexpensive dish.
Provided by IamPatSajak
Categories World Cuisine Recipes European German
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
- While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
- When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
- Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 66.5 g, Cholesterol 153.3 mg, Fat 25.2 g, Fiber 6.2 g, Protein 39.9 g, SaturatedFat 7.2 g, Sodium 371.2 mg, Sugar 2.3 g
DUTCH STOVE TOP CHICKEN
This is my hubby's favorite type of chicken. He loves it when I cook it for him. It's really easy and so good. I serve the juices over white rice and serve some veggies (usually green beans) with it. Enjoy!
Provided by redbeardslady
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pat chicken dry (make sure you removed the giblet bag before rinsing).
- Spray lightly all over with Pam in order for the seasonings to adhere.
- In heavy large pan (with lid), brown butter.
- Sprinkle even quantities of above spices all over the whole chicken.
- Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.
- When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.
- Bring juices to a light boil and put lid on pan. Simmer for 1 hour and serve.
Tips:
- Selecting the Right Chicken: Choose a whole chicken that is fresh and plump, with no signs of bruising or discoloration. A 3-4 pound chicken is ideal for this recipe.
- Preparing the Chicken: Rinse the chicken inside and out with cold water and pat dry with paper towels. Remove any excess fat or skin, and truss the chicken if desired.
- Seasoning the Chicken: Generously season the chicken inside and out with salt, pepper, and the herbs of your choice. You can also add other seasonings, such as garlic powder, paprika, or cumin.
- Browning the Chicken: Heat a large Dutch oven over medium-high heat and add the olive oil or butter. Once the oil is shimmering, carefully add the chicken and brown on all sides, about 5 minutes per side.
- Adding the Vegetables: Once the chicken is browned, add the vegetables to the pot. Common vegetables used in Dutch oven chicken recipes include onions, carrots, celery, potatoes, and garlic.
- Deglazing the Pot: After adding the vegetables, pour in a cup of white wine or chicken broth to deglaze the pot. This will loosen any browned bits and add flavor to the dish.
- Adding the Liquid: Cover the chicken and vegetables with chicken broth or water, ensuring that the liquid level reaches about halfway up the chicken. You can also add other liquids, such as beer, apple cider, or orange juice.
- Simmering the Chicken: Bring the liquid to a boil, then reduce the heat to low and simmer the chicken for about 1 hour, or until it is cooked through. Check the internal temperature of the chicken using a meat thermometer to ensure that it has reached 165°F (74°C).
- Finishing the Dish: Once the chicken is cooked, remove it from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids. Return the cooking liquid to the pot and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the sauce has thickened.
- Serving the Chicken: Serve the chicken with the sauce and vegetables over mashed potatoes, rice, or noodles. Garnish with fresh herbs, such as parsley or thyme.
Conclusion:
Dutch oven chicken is a versatile and flavorful dish that can be easily customized to suit your preferences. With a few simple ingredients and some basic cooking techniques, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you are a beginner or an experienced cook, this recipe is a great way to experience the joys of cooking with a Dutch oven.
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