Dutch oven chicken is a comforting easy meal to create. A chicken is baked on a potato and vegetable trivet in a black iron oven. While the chicken is baking, it will release its juices of yummy flavor. The chicken fat will drip and permeate its vegetable throne. The Reverend Biggles has always preached on using a trivet and we did not sleep through this sermon. One of the advantages of cooking in the dutch oven is that your kitchen is spared the blast of heat of the oven. All cooking is done outside in our barbeque area. Charcoal briquet's are the fuel to heat our oven of black iron. Let's light up the coals.
A pound of organic fingerling potato's from our monthly shipment from 'Farm Fresh To You', was washed and coated with extra virgin olive oil, salt and pepper. Some bacon lardons, carrots and red onions joined the potato's to form our trivet for the chicken. The back was removed from a whole chicken. It was flattened and rubbed all over with Survival Spice. A little splash of oil will coat the bottom of our oven. Lay the flattened chicken over the vegetable trivet.
Cooking in a Dutch Oven is more efficient than your home oven. The only trick is to rotate the top and bottom 1/4 turn every 15 minutes. This will prevent any hot spots and promote even cooking. Our chicken took an hour to become 'fall off the bone' tender.
This dish is more comforting than my couch on a Sunday afternoon. The chicken is moist and flavorful. The potato's and vegetables have browned and caramelized. They have a wonderful chicken flavor. Are they rich and decadent? Oh, Yeah!!!!!!!