Picture
Everybody's lives are busy these days and anything that makes it easier is a plus in my book.  I love my crockpot but there is something a little more satisfying to make meals in my Dutch Oven.  I went years and years without buying a Dutch Oven thinking why would I need one, I have my crock pot.  The problem I have with the crockpot is the meat boils and I am not overly fond of boiled meat unless it is for soup.  With the Dutch Oven you get the browned quality on the meat and it will not create as much moisture (though it will baste) than the crock pot.  You do have to keep an eye on the meat though incase it starts to dry out.  In both cases though you get to throw everything into one pot and forget it for a time.  What is better than the entire meal in one pot?  
If you haven't purchased a Dutch Oven yet, I really encourage you to do so.  There are some things you need to look out for, read this article from The Kitchen, here.   This is a great article that will run you through the what and what nots. The only thing they do not mention is make sure the handle on the lid will go up to 500 F.  Not all of them do.  For some reason Cuisinart made one that the lid could only go up to 400 F.  If you want to make breads than you need that 500 F.  
This meal can be made with a variety of vegetables.  If you are going to throw in spinach, do it in the last few minutes of cooking as it does not need much.  
Hope you enjoy!
Picture
Print Friendly and PDF
Serves 4

Recipe:

  • 2 large or 4 small Chicken Breasts
  • 4 small Baking Potatoes
  • 2 Large Ears of Corn
  • 1/2 lb Brussel Sprouts, cut in half
  • 2 Cloves Garlic (or 1 TBSP minced garlic)
  • Salt and Pepper to taste
  • 2 TBSP Fresh Dill
  • 2 TBSP Butter
  • Olive Oil

Preheat oven to 350 F (180 C or Gas Mark 4)

Place your Dutch Oven on a burner and heat to medium high heat with a swirl of olilve oil.  Place your chicken and garlic in the hot oil and lightly brown on both sides.  Turn off heat.
Clean the potatoes (scrub the skin) and poke a few holes with a fork. Place into the Dutch Oven
Husk and clean the corn and snap in half, Place into the Dutch Oven
Clean and trim the Brussel Sprouts, cut in half and place into the Dutch Oven
Break up the butter and spread over the top
Add Dill, Salt and Pepper to taste

Cover with lid and place in oven.  Cook for 1 hour

Serve with a side salad and fruit.

Picture
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Picture
Nutritional information obtained using Caloriecount.com
 


Comments


Your comment will be posted after it is approved.


Leave a Reply