DUTCH OVEN CHICKEN QUARTERS

(Last Updated On: October 25, 2023)

Want to make a comfort meal to serve for dinner? Fall off the bone, tender chicken quarters cooked to perfection in a Dutch oven.

A Dutch oven is one of my favorite kitchen items. You can use the same pot in different cooking methods for example high heat to braise meat and then slow cook it to perfection in the same pot. The Dutch oven retains and distributes heat evenly which is the key to this recipe. This recipe idea was given to me by my friend Tanya and I love to see other people's creations and ideas because that's what inspires me and gives me ideas for new recipes.

Ingredients:

• chicken leg quarters
• chicken broth
• white wine, chardonnay
• carrots
• celery
• onion
• kicking chicken seasoning

See the recipe card for quantities.

Instructions to make Dutch Oven Chicken Quarters:

Season each chicken leg quarter with about 1 tablespoon of kickin chicken seasoning and rub it into the skin and into the meat making sure to get under the skin. Place back into tray or plate and let marinate while you prepare remaining ingredients.

Next, prepare the vegetables for sautéed and make the broth that the chicken will cook in. Chop up a large yellow onion into half and then thin slices, and place aside. Then, chop celery into small pieces, as well as carrots into chunks. No need to be too precise about how you chop it's just going into the pot for flavor.

Turn on and Preheat your oven to 350°F.
Heat your Dutch oven to high heat, then place chicken quarters skin side down and braise until skin is golden and crisp. Set aside on a plate.

Into the Dutch oven now on medium heat add in onion slices and sauté until caramelized. Then add in carrots and celery and sauté for about 3 minutes.

Make a well in the middle of the sautéed vegetables, then pour in 1 cup of white wine to deglaze and let simmer into a reduction. The alcohol will evaporate and the flavor from the vegetables and the wine will create a flavorful broth for the chicken to cook in. Add the braised chicken quarters back into the vegetables making sure the vegetables are evenly distributed between each chicken quarter. Take some vegetables out onto a plate if that helps. Then pour in 32 oz (4 cups) chicken broth, it should cover the chicken.

Cover the Dutch oven with a lid and bake in a preheated oven at 350°F for about 40 minutes or until the meat is tender and falls off the bone. When ready to serve strain out some of the extras in the broth and pour the broth over the chicken and enjoy.

Substitutions:

• You can order the "kickin chicken finger licking" seasoning on Amazon. You can also find it at Home Goods/ TJmaxx/ Marshall's sometimes. If you are unable to find it and your store doesn't have a similar paprika blend, you can substitute it for your favorite all-purpose seasoning.
• If you are worried about using wine while cooking you can substitute it for more chicken broth. Although there is nothing to worry about because no actual alcohol will be left in the sauce it will evaporate and it is used to enhance the flavor.
• You can make this recipe in an instant pot or slow cooker but my favorite method is in the Dutch oven. Follow all the same steps just in the instant pot and then turn on the meat option on the instant pot for 15-20 minutes or in the slow cooker on low for 8 hours or high for 4 hours.

Equipment:

• Dutch oven- A Dutch oven is an amazing investment piece that is versatile for many comfort food recipes. Every meat recipe in a Dutch oven is cooked to perfection!
• kickin chicken finger-licking seasoning

Storage:

If you are lucky to have leftovers store them in an airtight container and top the chicken with strained broth from the Dutch oven. When reheating add liquid to the chicken to keep it moist. Store in the fridge for up to 3-4 days.

Pairing:

SAFFRON RICE
DUCHESS POTATO CASSEROLE
GARLIC GREEN BEANS