Thursday, September 23, 2010

Perfect Dutch Oven Meal

Take a 14" wide, regular depth dutch oven.
Put down a little olive oil and a layer of onions,
then add whole fingerling potatoes
(you could use chopped potatoes, too).
These were young and tender so we left the skins on.

Next, a layer of baby sliced portobella mushrooms.
Then chicken thighs, bone-in,
with a little more olive oil drizzled on,
and salt, pepper and garlic powder:

Finally, add more potatoes
(we used a whole 5 pound bag from Costco)
and more onions
(we used about 6 or 7 onions' worth).

Here's how it ended up:
(tomato a side dish, not in original pot)

No water needed-- and certainly no "cream of soup"--
the chicken and other things contributed quite a bit of juice.
We had a loaf of bread on the side
and it was very tasty as a sop for the juice.

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