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Dutch oven one pot (Chicken and veggies)
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Chef :
pomdoroDutch oven one pot (Chicken and veggies)
Easy one pot, one hour dinner with leftovers for tasty soup! Yum!
Ingredient
Food ration :
10 servingsCooking time :
20 mins
2 lb
chicken tighs
5 oz
Kale (Fresh)
1 cup
onion chopped
5 clove
garlic minced
1/4 cup
olive oil or more as desired
1 tsp
dried thyme
1 tsp
dried rosemary
1/2 cup
chopped apple (optional)
1/2 cup
cranberries dried
1/4 cup
toasted almonds sliced
1/2 cup
lemon wedges cut in fours
1/2 tbsp
parsley fresh
Cooking instructions
* Step 1
Heat oven 450°F. Clean and peel potatoes. Put in bowl with water until ready for use.
* Step 2
When ready, drain potatoes and add kale and garlic. Drizzle with olive oil. Add salt and pepper.
* Step 3
Slice onion and add.
* Step 4
Add red bell pepper.
* Step 5
Add chicken thighs, salt pepper paprika to taste and herbs.
* Step 6
Add cranberries and almonds.
* Step 7
Cook one hour with top on and serve with fresh parsley and lemon wedges.
* Step 8
Dutch oven pict:
Note: if there is a photo you can click to enlarge it
Tag
One Pan
chicken tighs
potatoes (cut and peeled)
Kale (Fresh)
onion, chopped
garlic minced
red bell pepper (seeds removed and sliced)
olive oil or more as desired
dried thyme
Dried rosemary
chopped apple (optional)
each salt, pepper and paprika
cranberries dried
toasted almonds sliced
lemon wedges cut in fours
parsley fresh
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