DUTCH OVEN CITRUS CHICKEN

When life hands you a lemon, make chicken

MISE EN PLACE

Dutch oven chicken is a sunday favorite

THE TOOLS:

5 QT Enameled cast iron Dutch Oven (I have a Lodge)

Knife

Cutting Board

THE GOODIES:

4 Chicken breast, split with skin on

1 Lemon, sliced (can use orange too)

2 TBSP minced ginger

1 yellow onion, sliced

bundle of herbs (thyme, rosemary, sage), whatever is fresh in the fridge

2 cloves of garlic, minced

1/2 C Veggie Stock (low sodium, organic)

Extra Virgin Olive Oil

THE KNOW HOW:

1. heat the dutch oven over medium heat and add drizzle of oil
2. Place Chicken breasts skin down in bottom of pan and brown (apx. 5 minutes)
3. Flip over and add lemons, ginger, garlic, onion and herbs to the top.
4. Add stock, cover and simmer for apx 1 hour or until chicken is cooked all the way through.
* this can be done in slow cooker as well and cook while you are away

Serves 4 and pairs well with Cauliflower Mashers & a ladle of the chicken jus from the dutch oven.