Dutch Oven Rustic Garlic Chicken

As I may have mentioned once or twice before, I recently finished a Master’s program at the University of Michigan. During my 2 years in Ann Arbor, I had the good fortune to share a house with two wonderful women, Caitlin and Angelina (check out their blog Food With Friends). Not only did we share late nights playing American Idol karaoke and planning awesome Halloween parties, but I also got to play with all sorts of new kitchen gadgets. One of my favorite gadgets was the le Creuset enamel-coated dutch oven Caitlin brought with her. It was during those two years that I perfected my favorite dutch oven recipe: Rustic Garlic Chicken. It’s simple garlicky goodness requires the dutch oven because half of the recipe is done on the stove top and the other half done in the oven, and the dutch oven moves seamlessly between the two.

A dutch oven is a great investment, but it certainly doesn’t have to be an expensive one. While the le Creuset brand is beautiful and the height of dutch ovens, it is out of many people’s price range. If that is the case for you, don’t let that hold you back because there are some really great options out there that are much cheaper. For Christmas I received the Lodge 6-qt dutch oven, labeled “best value” by Consumer Research, and available for $60 at Amazon.com. Walmart also carries the Better Homes and Garden dutch oven for $60 as well. I will say that $60 is about the lowest you can go with dutch ovens, unless you frequently prowl the aisles at Marshall’s and Home Goods, which is where Ruth found her Chantal dutch oven several months ago. Once you’ve made the investment, make sure you take good care of it. My dutch oven, for example, has an exposed cast iron rim that I plan on seasoning 2 or 3 times a year, and I made sure to buy a rubber whisk and a couple of wooden spoons to keep the enamel lining from chipping or scratching.

Rustic Garlic Chicken

Adapted from Food and Wine

2-3 boneless, skinless chicken breasts
Extra virgin olive oil
Salt & pepper
2-3 heads of garlic, broken into individual cloves
2 tablespoons flour
1 cup chicken broth
3/4 cup dry white wine

1)      Preheat oven to 400°F.

2)      Add about 2 tablespoons olive oil to the dutch oven and heat on the stove over medium-high heat until shimmering. Salt and pepper both sides of the chicken breasts. Place in dutch oven and brown, about 5 minutes each side.

3)      Remove chicken from pot and set aside. Add garlic cloves, still inside their papery skins, and sauté for 4 minutes, or until it just starts to brown, stirring frequently. Sprinkle flour over garlic and stir to coat. You will notice the bottom of the pan turning brown, which is good. Later in the recipe, you will deglaze your pot and those browned crispy bits will form the base of a delicious gravy.

4)      Return chicken to pot, cover, and place in preheated oven. Cook chicken thoroughly, about 15-20 minutes.

5)      Remove pot from oven and return to stove top. The garlic will be soft and fragrant and the chicken cooked until the juices run clear. Set chicken on serving plate.

6)      Turn burner on medium heat. Use chicken broth to deglaze your pot, whisking it together with the flour and garlic. Some of your garlic pieces will dissolve into the gravy, while others will remain whole, protected by their papery husks. Remove any husks that have fallen off of garlic cloves.

7)      As gravy begins to thicken, add white wine in two batches, whisking to fully incorporate. Spoon liberally over chicken and place a piece of bread on the plate to mop up all that garlicky gravy.


7 responses to “Dutch Oven Rustic Garlic Chicken

  1. Great recipe., very tasty. I will make this again!

  2. It was very good I used more chicken to feed more people but everyone loved it used a Pinot Grigio for the wine left a great suttle wine flavor I primalry cook in my Dutch oven so this new to me recipe was great served with mashed potatoes chicken on top gravy ,baked Brussels sprouts ,and tomatoes basil mozzarella drizzled with olive oil was a delicious combo! Fam loved it

    • Glad your family enjoyed it Jeremy! I mean, you can’t really go wrong with a roasted garlic sauce, can you? Happy new year and thanks for reading!

  3. This is a great recipe. Perhaps i sauteed the garlic a bit too long because the bottom got dark brown before i put down my chicken in the dutch oven. I did add some carrot to the mix right before tossing my dutch oven in to bake for 15 minutes, and i thought it made a great addition to the plate – i just had to scoop them out with my chicken before i started the gravy. My dinner plate had the chicken with the delicious garlic gravy over top of it, some cooked carrots, and liberally salted and roasted brussel sprouts (which i also covered in the garlic gravy). I just wanted to share my experience and i recommend trying out carrots for this recipe because it the sweetness went well with the salted brussel sprouts.

    Thank you emilie for sharing your recipe!

    P.S. don’t try to eat as much as i did!

    • Thanks for sharing Mitch!! It’s always nice to hear about how the recipes worked out for others. Adding the carrots (and maybe a parsnip or 2) sounds delicious. I’ll have to try that next time I make it.

  4. This looks fantastic….and I have a dutch oven, YEA!

    • I also suggest serving it with smashed potatoes (recipe also coming soon) for sopping up the gravy. Although, spreading those soft delicious garlic cloves over fresh bread can’t be beat.

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