Spicy Dutch Oven Chicken October 9, 2010 Recipe: Spicy Dutch Oven Chicken Summary: This delicious chicken stew was inspired by a recipe I found on the food network website. I think I had some leeks, but no onions. No wine, either. I added potatoes to make it more of a stew, because the accompanying recipe was some rice concoction that didn't appeal to anyone in my house. It's spicy and flavorful and the chicken falls off the bone. Ingredients ¼ cup unsalted butter ¼ cup olive oil 8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs) Salt and pepper 2 carrots, cut into ½” pieces 2 leeks, split and cut in ½” pieces 1 pound red potatoes 1 Granny Smith apple, peeled and cut into 8 wedges 1 habanero chile, whole 2 cloves garlic, smashed 2 dry bay leaves 12 sprigs fresh thyme, tied into a bundle 2 - 3 cups chicken stock 2 tablespoons Wondra Quick-Mixing Flour Instructions Melt butter in large dutch oven, add oil. Salt and pepper chicken and sear in oil/butter until browned on all sides, about 8-10 minutes. Remove chicken from dutch oven and set aside. Add carrots, leeks, potatoes, apple, whole habanero pepper, and garlic. Saute until soft, about 5-8 minutes. Add 1 ½ cups of cold chicken broth to the hot dutch oven. Deglaze the dutch oven and allow broth to reduce. Mix ½ cup broth with flour and add to dutch oven. Cook on medium low heat for 8-10 minutes, thickening gravy. Place chicken back in dutch oven. Pour in enough water or chicken stock to just cover chicken pieces. Cover dutch oven and simmer over low heat for 1 ½ - 2 hours. At this stage, I've also put the dutch oven in a low temp (250-300°) oven for the same amount of time. Recipe inspired by Spicy Braised Chicken. Microformatting by hRecipe. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest