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!
- 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.
Thank you for stopping by and remember, enjoy life.
It's the one you have,