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Dutch Oven Chicken & Veggies

ChickenStove-TopOven

Time: 1 hour 20 minutes

Yield: 4 servings

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About

When you need a new friend at Sunday dinner, boy, do we have just the companion for you! The trustworthiness of Dutch Oven Chicken & Veggies will immediately have you making plans. With tenderness and mercy, the perfectly herby pairing of the chicken and loyal, bountiful, and fresh veggies will have you rethinking your dedication to the boring, overdone roast. Let's be honest, you are looking forward to meeting Dutch Oven Chicken & Veggies. Change is always good and, in this case, it's delicious!

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Ingredients

  • 4 tablespoons olive oil
  • 4 chicken legs, quartered
  • 2 teaspoons coriander seeds, crushed
  • kosher salt, to taste
  • black pepper, to taste
  • 1/3 cup dry white wine
  • 1/3 cup chicken stock
  • 1 pound fingerling potatoes
  • 3 strips lemon zest
  • 1 (14-ounce) can unseasoned halved artichoke hearts, drained
  • 1 cup fresh or frozen peas
  • 1 tablespoon unsalted butter, cut into pieces
  • 2 tablespoon fresh mint, chopped

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large Dutch oven over medium-high heat, add the oil.

Step 3 -Season the chicken leg quarters with the coriander seeds, the kosher salt, and the ground black pepper.

Step 4 -Place the chicken in the oil and cook, in batches, until the skin is golden-brown and crispy on both sides, about 6-8 minutes per batch. Transfer the fried chicken to a plate.

Step 5 -Add the wine to the Dutch oven and cook until it is syrupy, about 1-2 minutes.

Step 6 -Add the chicken stock, the potatoes, and the lemon zest to the wine and stir well, bringing it to a boil.

Step 7 -Return the fried chicken, skin-side up, to the wine mixture, cover, and transfer the Dutch oven to the oven.

Step 8 -Bake the chicken mixture until the potatoes are tender and the chicken leg quarters reach an internal temperature of 165 degrees F, about 35-40 minutes.

Step 9 -Carefully add the artichoke hearts and the peas to the chicken mixture and bake, uncovered, until the artichoke hearts and the peas are tender, about 8-10 minutes.

Step 10 -Transfer the chicken and the veggies from the oven and stir in the butter and the mint.

Step 11 -Serve.

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