Monday, June 14, 2010

Dutch Oven Chicken Thighs

Tonight, I'm sharing a family recipe! This is my father-in-law's family famous dutch oven chicken! He is a fabulous cook, and this is one of his most requested meals (and one of my husband's favorites). I hope to tackle his chicken cacciatore next! I had to paleoize his recipe a bit (and felt a tad guilty eliminating all that butter) but we all STILL enjoyed it very much! Ideally a cast iron dutch oven is the best, but if you don't have one a 4-6 quart pot with a lid would be fine. :-)
Hope you enjoy!

8-10 pieces chicken thighs
2 T olive oil
2 T coconut oil
5 cloves garlic, sliced
1 onion, chopped
3/4 C white wine

Sprinkle chicken thighs with some ground pepper and sea salt (optional). Heat barbecue to medium heat and brown chicken thighs on all sides. While chicken is browning, heat oil in dutch oven and saute garlic and onions in oils. Add chicken to dutch oven and cover with wine.
Cover and simmer for about 1 to 1-1/2 hours! Tender, juicy, and full of flavor! ...Meat falls off the bone! Yum!

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