I’ve been told that there’s a few things you should own by turning 30. A dutch oven is one of them. After a stroll through a big box store, I made a fantastic discovery. A dutch oven from one of my favorite brands at a fraction of the price. You can get yours here. Needless to say, this dutch oven inspired this recipes. Using a whole organic chicken, this chicken is delicious and falls off the bone. With lemon, shallots, and flavors of fresh thyme, this is sure to become a healthy comfort food for fall.
Keep reading for the full recipe after the jump!
Braised Chicken with Lemon, Shallots, and Thyme
- Full chicken
- 3 organic lemons, cut into slices
- 3 shallots, peeled
- 3 garlic cloves
- 3 sprigs of fresh thyme
- 1/2 C white wine
- 2 T kerryfield irish butter
- 2 T organic extra virgin olive oil
Preheat oven to 450 degrees F.
In a dutch oven place extra virgin olive oil. Over medium high heat, begin to braise the pieces of chicken in rounds, browning the skin. Rotate until both sides of chicken are browned. I place 4 pieces of chicken in at a time and then place on the side so the pan won’t be overcrowded. Add shallots and garlic in the drippings from the kitchen and begin to cook. Add sprigs of thyme and lemon. Pour in wine to deglaze the pan. Return chicken to the dutch oven and place in the oven with the lid off. (This will allow excess liquid to evaporate as cooking continues.) Cook for 45 minutes or until the internal temperature of the chicken reads 165 degrees F. Remove chicken and place on a platter tented with aluminum foil. Return pan back to stove and melt butter into the liquid for form a simple sauce. Pour over chicken. Top with freshly ground salt, pepper and thyme to serve.