![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJYR84VKZtOXm1kiTXHKK4K4y0F_gNvq7391ZZKVBVbbNKnQdNuMVyULcSjmsqewhCcrdQcb8xU5a0WyUApRiO_0ii7-PUdbcNoraZ6P77z7gQ1fyILygEaxsgdbArVHIEDx1sIJasv70/s320/dutch+oven+meal+layer+1.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2eD_zBU_2w17d3L1wUlWKCwbfxdLL4OgXJB67i9wEU-LIj4ZZAcTipyrXqBXcPpUjOctijfHkCxhQXR8P-kuK8CReMFpPSX-rqBpBlLN3iJ_fOeTgkuN9EQ3rgqpvoNCdh2vfASl-XNR/s320/dutch+oven+meal+layer+2.jpg)
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:
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