Spicy Dutch Oven Chicken

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.


  • 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


  1. 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.
  2. 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.
  3. Mix ½ cup broth with flour and add to dutch oven. Cook on medium low heat for 8-10 minutes, thickening gravy.
  4. Place chicken back in dutch oven. Pour in enough water or chicken stock to just cover chicken pieces.
  5. 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.

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